Beer Ice Cream with Pretzel Crunch

Naturally when I made pretzel crunch the other day, it was screaming out to be paired with beer ice cream. At least I could hear the screaming (it's hard above all that crunching, you really have to listen). And with the superbowl happening today, it didn't have to scream at me twice. I'm not a big beer drinker, but I do have a huge appreciation for booze with sweets. My only regret is that I didn't think of it sooner so you could be dishing this out to your friends tonight. Oh well, if it had to be one of us, I'm glad it's me.

 BEER ICE CREAM WITH PRETZEL CRUNCH

Makes about 1 ½ quarts

12 oz. beer*

1 teaspoon vanilla extract
3/4 cup sugar

2 tablespoons malted milk powder
1/2 teaspoon kosher salt
6 large yolks
2 cups heavy cream

2 to 3 cups pretzel crunch

*A malty beer that is 8–11% ABV is best (avoid overly hoppy beers since hops become bitter once cooked).

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1.      Pour beer into liquid measuring cup. Add 5 oz. beer to 8-inch skillet and bring to simmer over medium heat. Simmer until beer is reduced by half, about 10 minutes, lowering heat as necessary to avoid creating too much foam. Return reduced beer to measuring cup with remaining 7 oz. beer. Add vanilla and stir to combine.

2.      Place fine-mesh strainer over medium bowl. Prepare ice bath in large bowl.

3.      Whisk together sugar, malt powder, salt, and egg yolks in large saucepan until smooth. Whisk in cream and cook, stirring constantly, over medium-low heat, until mixture thickens to custardy consistency and registers 180º F., about 10 minutes (custard should coat back of spoon enough that dragging your finger through custard on spoon’s back leaves visible trail).

4.      Immediately pour mixture through strainer set over bowl, whisk in beer mixture, and set in ice bath. Whisk occasionally until custard reaches room temperature, then cover and refrigerate for at least 8 hours.

5.      Freeze in ice cream maker according to manufacturer’s instructions. Mix in the pretzel crunch.

6.      Transfer to glass or plastic container, press plastic wrap or waxed paper against surface of ice cream, and cover with tight-fitting lid. Freeze until firm, at least 8 hours and preferably 24 hours. Ice cream will keep, frozen, up to 5 days.

adapted from the America’s Test Kitchen DIY Cookbook

I know nothing about beer...I picked this one because
the guy at the liquor store told me it was malty.

beer before reducing

reduced beer

adding reduced beer to beer with vanilla

sugar, malted milk powder, salt and yolks

mixed

cream whisked in

getting thick and custardy in the pan

strained; whisking over ice bath

adding the beer mixture

beer custard in the ice cream maker
(the next morning)

beer ice cream

adding pretzel crunch

beer ice cream with pretzel crunch

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Rosemary-Feta Beer Bread

You'll notice at the bottom of this recipe it says barely adapted. That's because after making this I decided I should up the feta cheese next time. I find as a rule, increasing the cheese improves most recipes (and whatever other problems you may have in life). Unless of course your problem is lactose intolerance or being allergic to dairy. In which case, you should ignore what I just said and probably stop reading my blog altogether (because I'm a dairy loving fool with no plans to slow down any time soon).

Anyway, I liked this bread. But not as much as my almost seven-year-old. In fact, I gave her a slice and then tried to take some photos, but she wouldn't stop trying to snatch some more (see the little arm in mid-snatch above). It was partly because she really, really liked the bread and partly because she thought it was hilarious to mess up my photos. And the more I glared at her, the funnier she thought it was. Her sense of humor is really coming along. I'm so proud.

ROSEMARY-FETA BEER BREAD

3 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 tablespoon baking powder

12 ounces beer

2 tablespoons chopped fresh rosemary (or 1 tablespoon dried)

1 1/4 cups feta cheese, crumbled

1.      Preheat oven to 375° F. Grease an 8-inch loaf pan.

2.      Combine flour, sugar, salt, baking powder, rosemary, and feta in a large mixing bowl.

3.      Slowly stir in beer and mix just until combined. Batter will be very thick.

4.      Spread in loaf pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

5.      Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes.

6.      Serve warm or at room temperature.

barely adapted from A Whisk and a Prayer (originally adapted from Farmgirl Flare)

fresh rosemary

crumbled feta

everything but the beer

pouring in the beer

dough mixed

dough in pan

baked

removed from the pan

sliced

Just like with a dog with her tennis ball, I had to
throw a slice across the room for my daughter to fetch,
so I could distract her long enough to snap this shot.

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Autumn Pork Stew with Beer

This is a rich and hearty stew that will surely stick to your ribs this fall/winter. And if you want to wash it off your ribs, I recommend popping open a nice refreshing beer. It's true, what I know about pairing food and wine/drinks could fit in a raspberry (nature's thimble?). But I figure if it's actually in the recipe, then it's safe for even the likes of me to suggest it (I was the reason garanimals were invented).

AUTUMN PORK STEW WITH BEER

Makes 4-6 servings

1/2 cup all purpose flour

1/2 teaspoon sea salt

1/8 teaspoon black pepper

2 lb. boneless pork shoulder, cut in 1 1/2-inch pieces

6 tablespoons extra virgin olive oil

2 medium onions, diced

4 medium carrots, diced

2 medium apples, peeled and cut into 1/2-inch pieces

2 tablespoons finely minced garlic

1 bay leaf

1 cup diced canned or fresh tomatoes

2 cups chicken broth

1 bottle (12 oz.) beer

2 tablespoons brown sugar

cooked, buttered egg noodles for serving

1.         Place the flour, salt and pepper in a large ziploc bag. Add the pork and shake until coated.

2.         Heat 4 tablespoons oil in a wide, heavy pot over medium-high heat. Brown the pork. Remove to a bowl.

3.         Add the remaining 2 tablespoons oil to the pot over medium-low heat. Add onions, carrots and apples. Scrape the bottom of the pan to stir in any bits. Stir until softened, 10 minutes, adding the garlic during the last 3 minutes.

4.         Stir in bay leaf, tomatoes, broth, beer, brown sugar and pork (along with any juices that have accumulated in the bowl). Bring to a boil.

5.         Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours.

6.         Let sit about 15 minutes to thicken. Stir, discard bay leaf and adjust seasonings to taste. Serve over egg noodles.

adapted from Parade (September 2009) by Sheila Lukins and Laurie Griffith

chopped pork (already in the ziploc bag)

I couldn't find a good quality pork
shoulder, so I went with pork tenderloin.

pork coated with flour

browning the pork

chopping the apples

I used what I had on hand (1 granny smith & 1 honey crisp).
I love the touch of sweetness the apples add to the stew.

onions, carrots and apples in the pot

cooked with garlic added

adding the bay leaf and tomato

adding the beer

all mixed

after 1 1/2 hours

buttered egg noodles

serving stew on top of egg noodles

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Guinness Mustard

For those of you who just can't seem to get enough Guinness in your diet...I give you, Guinness mustard. Tangy, spicy, and robust — this assertive little condiment can stand up to anything you throw at it (or I should say, anything you throw it on).

GUINNESS MUSTARD

Makes about 3/4 cup

1/2 cup coarse-grained Dijon mustard

2 tablespoons regular Dijon mustard

2 tablespoons Guinness stout (or other stout or porter)

1 tablespoon minced shallot

1 teaspoon light brown sugar

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Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours.

from Jeanne Thiel Kelley

chopped shallot

all ingredients ready to whisk

ready (that was quick)

tastes great on pretzels

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Guinness Ice Cream Float

You got me, I lied. Yesterday I said the only way I was acknowledging St. Patrick's Day was by baking Irish Soda Bread. But then last night I had the bright idea to make a Guinness ice cream float. And that kind of inspiration just can't be ignored. 

There's no recipe needed for this. Just take your ice cream (I used chocolate) and scoop it in to your glass. Drizzle with a fair amount of chocolate syrup (because Guinness is pretty bitter). Then open up a cold one and pour it over. Now dive in.

Warning: If you don't like Guinness, you won't like this. If you do like Guinness, you'll wonder why you never thought to make one of these before.

chocolate ice cream

chocolate syrup added

pouring in the Guinness

just look at that beautiful foam

If you're hung over from too much celebrating last night, try one of these to cure what ails you (a little hair of the dog).

A