The obsession with my ice cream maker continues. The first week I had it I made nine batches. Things have slowed a little but I’m still experimenting. One of my favorites was coconut but I also liked cookies and cream. Today’s recipe is my new favorite.
I was eating at a restaurant and saw on the menu Guinness Ice Cream and I thought “I can do that, only better!” I quickly knew which beer to use. There is a local brewery in Fort Worth called Rahr & Sons that we like to visit. They have a very popular $7 tour every Wednesday and Saturday where you get a free glass, three drinks, and a tour of how they brew their beer. It’s great fun. They have some really great seasonal beers that change out every couple of months. But, I decided to make my ice cream using one of their most popular year round beers, Ugly Pug.
Ugly Pug is a black lager but it is still light. It won’t make you feel heavy and full like other dark beers. It also has hints of chocolate and coffee. I knew that this would make some awesome ice cream.
I was worried that by using something water based would keep my ice cream from freezing and becoming thick so I made sure to use more heavy whipping cream that usual. I also used brown sugar and molasses to really enhance the flavor of the beer and keep it from getting buried under all the cream and eggs. I also topped it off with Heath bar pieces.
To make this I heated my heavy cream, whole milk, beer, and molasses until hot, but not boiling. In a medium bowl I beat my egg yolks, sugar, brown sugar, salt and vanilla. I slowly added cream to my eggs until my eggs are very runny and lose their yellow color. Be sure to add your cream a little at a time so that you don’t make scrambled eggs.
I then slowly added my egg mixture back to the remaining cream and heated it over low for about six minutes until it became thick and coated the back of a spoon. I then poured the mixture into a plastic bowl placed into a bowl of ice water to bring the temperature down. I frequently stirred my mixture to help it to cool faster. I went ahead and put mine into the maker but you can put yours into the fridge for a few hours and the flavors will really be enhanced. After mixing for about 15 minutes I poured in my Heath bar pieces and let it churn for about five more minutes.
I gave this ice cream a try straight from the mixer and it was great. But the next morning it was even better! I can now say that I have had beer for breakfast (don’t tell anybody, I’m pretty sure that is nothing to brag about). The molasses really enhances the flavor of the Ugly Pug. This ice cream isn’t too sweet but has a nice roundness to it and it only improves after a day or two.
Ugly Pug Beer Ice Cream Recipe
2 ½ Cups heavy cream
1 Cup whole milk
1 ½ Cups (12 oz) beer
7 egg yolks
½ Cup sugar
½ Cup brown sugar
½ teaspoon salt
1 teaspoon vanilla
1 Tablespoon molasses
2 Cups Heath Bar pieces
1. In large pan over medium low heat, heat cream, milk, and beer. Bring to light roll, but do not let boil.
2. In large bowl mix yolks, sugar, brown sugar, salt, vanilla, and molasses. Beat until well combined. Slowly mix in small amounts of warm milk mixture. Add slowly so the egg doesn’t scramble. Continue to quickly mix in cream until the yolk mixture begins to turn a creamy color and is no longer yellow. Slowly add mixture back into pan. On medium low heat mix frequently until mixture is thick and will coat the back of a spoon. About six minutes.
3. Pour mixture into large covered bowl and place in fridge. Chill until cool or overnight. If mixing that day you can stir it occasionally to help it cool faster. Pour into ice cream maker and follow manufacturer’s instructions. In the last five minutes of churning add in Heath Bar pieces. Eat when finished churning or try the next day. The flavor is enhanced after a day or two in the freezer. Dig in!