I won’t lie to you – the beer custard I made awhile back kind of freaked me out. Nothing bad happened but it’s made with raw eggs. Raw eggs freak me out. Although those raw eggs did make for quite a tasty smooth custard! I decided to try making an ice cream that did not involve using raw eggs as it’s base. I mean it’s called ice cream not ice eggs after all. I found this recipe on Betty Crocker’s website. It has 5 ingredients and no eggs!
This is a little off topic, I mean I know Paws for Beer is a travel blog and I technically go off topic each Monday when I post about beer brewing and beer recipes but today I’m bringing the travel and beer together in this post! My friend gave me a bunch of unwanted beers the other day. She said “you will use them more than us” referring to her and her husband. I took the beers, mostly stouts and thought to myself ‘great now I’m stuck with a bunch of stouts’ – what am I going to do with them? Well stouts turn out to be great cooking beers. I had been using stouts for a lot of my cooking lately. Some good (Bison Brewing Chocolate Stout), some bad (I won’t mention their names, but they know who they are). My friend gave me a few Guinness and a 6 pack of Murphy’s Stout. I am familiar with Guinness – I mean who isn’t? But Murphy’s was new to me. Murphy’s is from Cork Ireland.
I mention Cork only because I have been toying with the idea of going abroad for the first time ever. My location for going abroad would be Ireland – in fact it was even Cork. I felt Ireland would be the perfect place to travel solo for the first time. They speak English and well they have pubs galore. How could I not fit in? I felt this gift of beer was a sign. I needed to make this visit to Cork Ireland a reality. Right!?!?!? Anyways back to the ice cream. I used this Murphy’s Stout for the beer and it turned out to be the best ice cream yet.
I have used 3 different beers to make ice cream so far and this one was dy-NO-mite. I know 3 isn’t a lot but I’m just saying this beer was a perfect match for the ice cream. Want to make your own Murphy’s Stout Ice Cream (or you can add a different beer – it’s up to you)?
Here’s what you’ll need:
3 cups whipping cream
1 cup cold dark beer ( I recommend a stout regardless of what you use – they just lend themselves nicely to ice cream)
1 cup packed brown sugar
1 tablespoon vanilla
1 cup beer nuts (I crushed them and I recommend crushing as it makes it easier for eating)
You will want to add the ingredients, except the nuts, in a bowl and mix until the sugar is dissolved. Next pour the mixture into your ice cream making machine and follow their directions. Once you have completed making the ice cream fold in the crushed nuts (the recipe also recommends toffee chips as well because WHO doesn’t love toffee chips?)
After you have added the last of your ingredients put the ice cream in a freezer safe container, in the freezer for a minimum of 4 hours. Because you are not boiling off the alcohol I recommend freezing overnight. This ice cream will never get overly “hard” because there is still alcohol in it. I personally love a softer ice cream anyways so it worked out well for me!
The flavor of the ice cream is amazing and I highly recommend using Murphy’s Stout if you can find it. It’s also a great drinking beer too if you’re looking for a new stout to try. In my opinion – it puts Guinness to shame but I’ll keep that to myself when I tour the Guinness Storehouse… Guinness is good, don’t get me wrong. I spent many of my earlier years saying “if you can see through it, don’t drink it” referencing only dark beers were acceptable for drinking! But this “sign” of Murphy’s Stout is unquestionably (at least in my mind) encouraging me to find a way to get me to Cork Ireland … I’ve said it before and I’ll say it again. Beer is always it’s best at it’s source!