By William Brand
Wednesday, July 25th, 2007 at 3:58 pm in Uncategorized.
GUINNESS ICE CREAM? BELIEVE IT.
Note: This story ran Wednesday, July 25,2007 in the Oakland Tribune/Contra Costa Times ALSO THIS SITE REMAINS MESSED UP. TO SEE IT PROPERLY PLEASE GO TO: www.beernewsletter.com/blog
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Note: This story ran Wednesday, July 25,2007 in the Oakland Tribune/Contra Costa Times
Guinness draftBy Jolene Thym
OAKLAND TRIBUNE/MEDIANEWS STAFF
A giant scoop of gooey, sticky ice cream dotted with hunks of nut brittle or fresh, ripe fruit has always made David Lebovitz smile.
That, we can understand. But ice cream laced with olive oil? Pecorino cheese and pears? Orange and black pepper? Beer and chocolate? Avocado? Green peas? Sweet potatoes?
“I know it seems odd,” Lebovitz says of the numerous less-than-mainstream ice cream recipes in his book, “The Perfect Scoop” (Ten Speed Press, $24.95). “But there really is nothing new about a lot of these ice cream flavors. They come from the long tradition of ice cream making.
“I travel a lot and since I love ice cream, I eat it everywhere I go. In Mexico, they have avocado ice cream and cheese ice cream with hunks of cheddar cheese in it. In India, they make an ice cream-like dessert flavored with rosewater or saffron,” he says.
Asked if they taste good, Lebovitz says yes, they do. “I’m a person who doesn’t like very sweet things. For me, there’s nothing better than a little scoop of Roquefort ice cream on a poached pear….
For the rest of this story go here . Meanwhile, here’s the recipe for Beer Ice Cream:
Guinness-Milk Chocolate Ice Cream
Makes about 1 quart
7 ounces milk chocolate, finely chopped
1 cup whole milk
1/2 cup sugar
Pinch of salt
4 large egg yolks
1 cup heavy cream
3/4 cup Guinness Stout
1 teaspoon vanilla extract
1. Put the chocolate pieces in a large bowl and set a mesh strainer over the top. Set aside.
2. Warm the milk, sugar and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
3. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Per 1/2 cup: 337 calories, 5 g protein, 31 g carbohydrates, 22 g total fat, 12 g saturated fat, 157 mg cholesterol, 68 mg sodium, 1 g fiber. Calories from fat: 84 percent.