You’re seeing yet another beer recipe.
I’m not turning into an alcoholic, don’t worry. I was just smitten with the flavor produced in the Buttery Honey Beer Bread I made previously.
So why ice cream? Of all things, why ice cream?
I had signed up with some doubt, because this is, after all, a school. The ice cream workshop would have to have some element of science in it (and I’m a failure at science ><). And one more thing: how would we make ice cream without an ice cream maker?
The teacher introduced a more ‘primitive’ method of making ice cream: salt and ice. That takes the ice’s temperature all the way down to negative 20 degrees Celsius. I couldn’t believe I’d never come across it and had to deprive myself of ice cream when my ice cream maker broke down.
We covered a few other aspects of ice cream making, such as the effects of sugar, fat and guar gum (a commercial additive) on ice cream.
I went home inspired and awed.
And I made this.
1 cup / 240ml beer
2 cups / 470g cream
1 cup / 240g milk
½ cup / 100g sugar
1. Pour out a cup of beer and let it sit uncovered for an hour to two hours. This lets the bubbles dissipate.
2. Whisk together beer, cream, milk and sugar.
3. Now, there are two methods you can follow.
4. Either churn the mixture in your ice cream makers
5. Pour it into a ziplock bag and prepare a larger ziplock bag with the following mixture:
1 cup salt
5-6 cups of crushed ice
6. Place the smaller ziplock bag in the bigger ziplock bag,
7. Shaker vigorously for 10-15 minutes, or until the mixture has achieved ice cream consistency. You’ll want to do this with some form of cover for your hands because it can get really cold.
8. When it becomes too stiff to shake, massage it instead.
9. Transfer into a freezer safe container and freeze till ready to eat.