As you may know from our Instagram account, I'm a huge fan of craft beer and so is my husband. We really enjoy supporting our local craft brewers and our beer fridge "Out Back" is chock full of some pretty fantastic local beers. Whenever we have gatherings at our house, the beer fridge is where it's at. Our friends and family love seeing what's "in stock" and tasting new beers that they've never had before - and that makes us happy.
So when one of my favorite local brewers, Great South Bay Brewery, released their new, limited edition Snozberry Stout, I knew I had to get my hands on it. You see, the guys over at Great South Bay Brewery have a pretty funny sense of humor, and as any good Willy Wonka fan knows, snozberries are just for fun. But, if you're a beer bottle label reader like me, you might just be convinced that Long Island has it's very own Snozberry Farmers wading through the bay dredging up these tasty little berries just for Great South Bay Brewery.
Since I happen to have a dear old friend, who is probably the most loyal Willy Wonka fan I have ever known, I thought it would be loads of impish fun to whip up some tasty treats in her honor. So taking the lead from Great South Bay, I decided to have my own fun with their Snozberry Stout and whipped up an incredible batch of ice cream with it. Yes, you heard me right - I used it to make an incredibly fantastic ice cream.
Now before you wrinkle your nose wondering why on earth I would mix beer and ice cream together, keep in mind that Great South Bay's Snozberry Stout is a milk stout with subtle hints of chocolate, vanilla, and raspberry (or in this case, snozberries). Plus, with only 5% ABV, it has a low enough alcohol content so that it doesn't prevent the ice cream from freezing, especially after simmering it for a bit with some heavy cream.
My Snozberry Stout Ice Cream is rich, creamy and lovely. It is best enjoyed in small bites, so that you can savor the subtle reminder of the actual stout lingering at the back of your tongue after each bite. Due to the presence of alcohol, this ice cream will be soft serve right out of the ice cream maker, but if you prefer a more solid form, simply freeze overnight to resemble a more Häagen-Dazs-like consistency. Either way, it's delicious.
I've been making ice cream since I got married in 2003, so I know what works and what doesn't, but if this is your first go-round with an ice cream machine, follow the instructions closely. Also, I highly recommend The Ultimate Ice Cream Book by Bruce Weinstein. It taught me everything I needed to know about making homemade ice cream.
GREAT SOUTH BAY SNOZBERRY STOUT ICE CREAM
Makes approxmiately 1 quart.
* 12 ounces of Great South Bay's Snozberry Stout
* 3 tsp vanilla extract
* 6 egg yolks
* 3/4 sugar
* 1/4 tsp salt
* 2 cups heavy cream
* 1/4 cup sugar
Step 1: In a mixer (I heart my KitchenAid Artisan Stand Mixer), beat the sugar, salt and eggs until thickened and pale yellow.
Step 2: In a heavy medium saucepan, bring the heavy cream, 1/4 cup sugar, milk stout and vanilla to a boil. Remove from heat.
Step 3: Using a ladle, carefully add some of the hot cream mixture to the custard mixture to temper the eggs. Slowly pour the rest of the hot cream into the custard mixture and stir thoroughly. Pour the entire mixture back into the pan and place over low heat.
Step 4: Stir ice cream mixture constantly with a wooden spoon until the custard thickens slightly. (You'll know it's ready when the ice cream mixture can coat the back of your wooden spoon.) Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.
Step 5: The mixture must be cooled completely before being spun in the ice cream machine. You can either, cover it with saran wrap and refrigerate overnight, or you can cool it down using an ice bath. To do this, simply place the bowl of custard into a larger bowl filled with ice and water. Once your mixture is completely chilled, you can add it to the ice cream machine.
Step 6: Stir the chilled mixture from time to time while cooling, and then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions.
Step 7: When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container, with saran wrap pressed directly onto the ice cream, and freeze overnight.
Happy Saint Patrick's Day everyone,
P.S. Everyone is on their own individual path of wellness, but we suggest using local, organic, and non-GMO ingredients if you can. With that said, this recipe can be easily adapated to suit all of your individual dietary needs.