Post by Hellonlinks on Mar 1, 2006 23:09:48 GMT -4
Ale Spiked Peach Sorbet...
Sorbet is a creamless sherbet, perfect for adding beer — in this case a peach lambic ale from Belgium. Peaches can be substituted with just about any fruit. Either fresh or frozen is fine.
Ingredients:
2 pounds peaches, peeled and
diced
½ cup water
12 ounces peach lambic ale
1 cup sugar
Method:
Place all the ingredients in a medium sauce pan, bring to a simmer. Cook for 3 minutes over medium heat. Puree the mixture until smooth using a blender or hand held mixer. Chill until cold, place into the bowl of an ice cream machine and freeze following the manufacturers directions.
Beer Float...
Method:
In a tall glass place 3-4 scoops of your favorite ice cream pour in some chocolate syrup then your favorite choice of beer. I prefer a dark or fruity beer.
Double Chocolate Stout Ice
Cream...
My favorite ice cream flavor has always been chocolate. I am a true chocoholic. Stout typically has a chocolate like flavor which adds a wonderful complexity to the ice cream. Simmering the beer with honey really intensifies the flavor.
Ingredients
12 ounces stout (reserve 2
ounces)
4 ounces honey
1teaspoon pure vanilla extract
1 quart heavy cream
1/8 teaspoon ground cinnamon
1 cup semi-sweet chocolate
chips
1 teaspoon cocoa powder
6 egg yolks
Method:
Pour the beer and honey into a medium sauce pan, bring to a boil and simmer until half the liquid has evaporated, then pour in the cream, add the vanilla and cinnamon. Bring back to a simmer and cook for 3 minutes. Turn off the heat and whisk in the chocolate chips and cocoa powder. When the chocolate is fully incorporated, slowly whisk in the egg yolks one at a time, when the mixture is smooth, strain into a container and chill in the refrigerator or in an ice bath until cold. Transfer to the bowl of an ice cream machine, add the remaining stout and freeze following the manufacturer directions. Serve with whipped cream and a glass of imperial stout.
Cherry Vanilla Ice Cream
with Kriek Ale...
The wonderful sweet — tart flavor of Kriek — the beautiful cherry flavored lambic ale of Belgium explodes in this creamy concoction accentuated by fresh bing cherries.
Ingredients:
1 cup Kriek ale
1 cup sugar
1 quart heavy cream
2 teaspoon pure vanilla
extract
8 egg yolks
1 cup bing cherries, pitted
Method:
In a 2 quart saucepan bring the beer and sugar to a simmer, cook for 1 minute add the cream and vanilla extract, simmer for 2 minutes, turn off the heat and slowly whisk in the egg yolks one at a time. Then pour the mixture into the bowl of an ice cream machine. Freeze according to the manufacturers directions. In the last few minutes of churning add in the cherries. Transfer to a freezer proof container and freeze for 4 hours. Serve with whipped cream and a glass of Kriek!
ENJOY!!
Sorbet is a creamless sherbet, perfect for adding beer — in this case a peach lambic ale from Belgium. Peaches can be substituted with just about any fruit. Either fresh or frozen is fine.
Ingredients:
2 pounds peaches, peeled and
diced
½ cup water
12 ounces peach lambic ale
1 cup sugar
Method:
Place all the ingredients in a medium sauce pan, bring to a simmer. Cook for 3 minutes over medium heat. Puree the mixture until smooth using a blender or hand held mixer. Chill until cold, place into the bowl of an ice cream machine and freeze following the manufacturers directions.
Beer Float...
Method:
In a tall glass place 3-4 scoops of your favorite ice cream pour in some chocolate syrup then your favorite choice of beer. I prefer a dark or fruity beer.
Double Chocolate Stout Ice
Cream...
My favorite ice cream flavor has always been chocolate. I am a true chocoholic. Stout typically has a chocolate like flavor which adds a wonderful complexity to the ice cream. Simmering the beer with honey really intensifies the flavor.
Ingredients
12 ounces stout (reserve 2
ounces)
4 ounces honey
1teaspoon pure vanilla extract
1 quart heavy cream
1/8 teaspoon ground cinnamon
1 cup semi-sweet chocolate
chips
1 teaspoon cocoa powder
6 egg yolks
Method:
Pour the beer and honey into a medium sauce pan, bring to a boil and simmer until half the liquid has evaporated, then pour in the cream, add the vanilla and cinnamon. Bring back to a simmer and cook for 3 minutes. Turn off the heat and whisk in the chocolate chips and cocoa powder. When the chocolate is fully incorporated, slowly whisk in the egg yolks one at a time, when the mixture is smooth, strain into a container and chill in the refrigerator or in an ice bath until cold. Transfer to the bowl of an ice cream machine, add the remaining stout and freeze following the manufacturer directions. Serve with whipped cream and a glass of imperial stout.
Cherry Vanilla Ice Cream
with Kriek Ale...
The wonderful sweet — tart flavor of Kriek — the beautiful cherry flavored lambic ale of Belgium explodes in this creamy concoction accentuated by fresh bing cherries.
Ingredients:
1 cup Kriek ale
1 cup sugar
1 quart heavy cream
2 teaspoon pure vanilla
extract
8 egg yolks
1 cup bing cherries, pitted
Method:
In a 2 quart saucepan bring the beer and sugar to a simmer, cook for 1 minute add the cream and vanilla extract, simmer for 2 minutes, turn off the heat and slowly whisk in the egg yolks one at a time. Then pour the mixture into the bowl of an ice cream machine. Freeze according to the manufacturers directions. In the last few minutes of churning add in the cherries. Transfer to a freezer proof container and freeze for 4 hours. Serve with whipped cream and a glass of Kriek!
ENJOY!!
