Blending beer and ice cream has endless possibilities for making cold, frosty treats. But in creating these special blends, technique is important and the understanding of food science. Two factors are key when thinking about taste. First, ice cream is cold and it numbs your taste buds, causing the flavors to be suppressed. Second, the fatty cream clogs the taste buds, again turning the flavor down a notch. So, by reducing the beer first and intensifying the beer’s characteristics, plus removing water, the flavor of the final product is enhanced. However, remember to note that when reducing hoppy beer (or other beers with a very high IBU), the bitterness increases because the hop oils do not evaporate and this will impact the overall bitter taste of the ice cream.
In a medium-sized pot, over low heat, add the Stout. Bring to a low simmer and reduce by half to two-thirds. Then add the cream, half & half, DME, sugar, cocoa and salt, increasing the heat to medium. Stir to dissolve the sugars, then bring mixture to 180°F | 82°C and remove from heat. In a separate bowl, add egg yolks and whisk for a minute. Whisk in 2 ounces of hot cream mixture to the yolks to temper them. Add another 2 ounces, whisking to prevent cooking the mixture. Pour yolk mixture back into the remaining cream mixture, whisking to incorporate. Bring the heat slowly back up to 165°F | 74°C, stirring with a wooden spoon until the mixture thickens and coats the back of the spoon. Strain mixture through a fine sieve into another bowl to remove any cooked yolk (if any). Chill mixture in either a water bath or refrigerator until the mixture is very cold. The colder the mixture is before it is added to the ice cream machine, the fewer ice crystals will develop, making the texture smoother on the tongue.
Follow the manufacturer’s directions on the ice cream maker. As the ice cream is freezing, place a metal bowl and spatula into the freezer to chill. Once the ice cream is a soft, semi-frozen consistency, remove from the ice cream machine and place into the chilled bowl.
Malted Marshmallow Directions:
n the bowl of an electric stand mixer, add the egg whites, syrup and salt; beat on low speed for 2 minutes. Then increase the speed, one level every 30 seconds, until high speed is reached. Once the whites are at a soft peak, about 8 - 10 minutes, lower the speed to medium and start adding the powdered sugar a few tablespoons at a time, until all of it is used. Then start adding the DME the same way until all of it is incorporated into the whites. The mixture might deflate slightly. Bring the mixer back to high speed for 1 minute and turn off; the malted fluff is ready to use. The fluff can be used as a topping as well.
Malt Candied Cashew Directions:
Preheat the oven to 350°F | 177°C. In a medium-sized bowl, add the DME, sugar and beer, whisking to make a semi-thick paste. Stir in the cashew seeds, coating evenly in the paste. Pour out onto a parchment- orSilpat AE420295-07 Silpat"-lined baking sheet. Spread out evenly and place in the center of the oven, roasting for 15 - 20 minutes. Check every 5 minutes and rotate the baking sheet to promote even browning. Once the sugar syrup starts to bubble and turn a golden brown, remove from the oven. Let cool completely. Then, using a scraper, remove the candied cashews to a cutting board. Using a sharp knife, carefully chop the candy into smaller bite-size pieces.
To Finish The Ice Cream Directions:
Once the ice cream is a soft, semi-frozen consistency, remove from the ice cream machine and place into a chilled bowl. Add the Malted Marshmallow fluff and swirl in, then sprinkle in the Malt Candied Cashews. Place the finish ice cream into the freezer and chill for at least 2 hours, letting the flavors cure and ice cream to set.
Once the ice cream is done freezing and the Malted Peanut Cookie Dough and peanut butter cups are swirled in, drizzle some of the cooled butterscotch sauce infused with peanut butter and fold in a few turns to create a ripple. Freeze. Recipe for a Peanut Butter Butter 'Scotch' sauce here