I'm not sure if I've mentioned, but I hosted my family for Thanksgiving. Since I would be visiting Husband's family for Christmas, my family did Christmas on Thanksgiving. And since we're all gigantic lushes, we mainly decided to exchange various beers, wines, and liquors as gifts. If you can think of anything better than getting the gift of a variety of alcohol for Christmas before feasting on Thanksgiving, I'd like to hear it.
My brother's lovely girlfriend gave me a cookbook called "The Boozy Baker," by Lucy Baker. People. Come on. You KNOW how much I love cooking with alcohol--and baking? That's even better, because I'm always afraid that adding alcohol will ruin the science behind the baked good. And here are 75 vetted boozy recipes. Yes, please.
This recipe came as part of a larger recipe--"Beer Profiteroles with Chocolate Beer Sauce." Though I do desperately want the profiteroles and beer sauce, I was making this ice cream for my New Year's Eve celebration and that was too much effort. For photo presentation's sake (a week later), I thought I'd try making edible bowls to house the beery goodness. I'm glad I tested out the recipe, because I made some important notes that will improve your success with it. Huzzah!
Beer Ice Cream with Edible Lace Bowls
For the ice cream (recipe from "The Boozy Baker," by Lucy Baker):
-2 1/2 cups heavy cream
-1 1/2 cups whole milk
-5 large egg yolks
-3/4 cup granulated sugar
-1/4 teaspoon salt
-1 teaspoon pure vanilla extract
-1 cup (8 ounces) chocolate stout, or other dark beer (**I used New Glarus' Chocolate Abbey. AMAZING.**)
1. To make the ice cream, combine the heavy cream and milk in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is almost just barely simmering (you will see steam rising from the surface, and small bubbles at the edge of the pan). Remove the pan from the heat and set aside.
2. In a medium mixing bowl, beat the egg yolks with the sugar and salt until thick and pale yellow. Very slowly, whisk a 1/4 cup of the hot cream mixture into the egg mixture to temper it. Then transfer the egg mixture to the saucepan with the rest of the cream mixture and return to medium heat. Cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon without running.Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve. Add the vanilla extract and stout. Chill for at least four hours (preferably overnight) and freeze in an ice cream maker according to the manufacturer's instructions.
**Note: I think the large amount of alcohol keeps this ice cream very soft right out of the ice cream maker. It was not even really reaching "soft serve" consistency. So, I put it in a long, rectangular tupperware container, put saran wrap directly on the ice cream (to prevent freezer burn!), and covered it. I let it freeze for 3+ hours and voila! Ice cream!
For the ice cream bowls (Recipe from the LA Daily News):
-1 1/4 cups sugar
-3/4 cup all-purpose flour
-1/2 cup (1 stick) unsalted butter, melted
-1/3 cup water
-1 tablespoon vanilla
1. Line a baking sheet with a silicone baking mat. Have ready an offset spatula and several small overturned glasses. (**NOTE: I used a large offset spatula--the original recipe calls for a small one--and I found that overturned pint glasses worked great**)
2. In a large bowl, use an electric mixer with the whisk attachment to mix sugar and flour. Drizzle in butter and mix to fully incorporate. Slowly add water and vanilla while continuing to mix.
3. Scoop a tablespoon of batter onto prepared baking sheet and spread into a 4- to 5-inch circle. Leaving plenty of space between them, repeat with 2 more spoons of batter. Bake in a preheated 350-degree oven 10 minutes or until dark golden-brown all over. You may need to rotate the baking sheet halfway through to achieve this.
4. Remove from oven. Let baking sheet sit on counter 1-2 minutes, until you're able to very gently slide an offset spatula underneath and slowly lift up. It may help to loosen the edges a bit with the spatula first. If cookie sticks to spatula wait another 30 seconds. Drape each round over an overturned glass, immediately and gently pressing the sides down to form a bowl shape. Let cool on glass until firm. Very gently remove, always holding the bottom (not the sides! very fragile!) and set aside.
5. Repeat in batches with remaining batter. Once cooled, the bowls can be stored in an airtight container up to a week.
-Makes 15 bowls, 119 calories and 6 grams fat each.