Beerscream

We are admittedly, and decidedly, dessert deficient. Salt, hot peppers and garlic hold the key to our hearts. Those of you who dutifully read will note that since our official inception back in early ’06 we’ve never–not once–dared pen a sugar script for your sweet tooth.
So, when Stone Brewery (our personal lords and saviors) sent us a case of serious high-gravity bombers, aka 22 oz. beers (that’s full disclosure people!), our mission was clear: to churn some hard-assed beer ice cream. After experimenting with a borrowed ice cream maker, a lot of dairy and some of the finest beer in SoCal, we think we stumbled upon a model marriage of the strongest, booziest beers and the all-too-human need for frozen dairy products.
We fell partial to two varieties: Chocolate Stout, and Caramel Barleywine. Thanks to Stone, we made use of their seasonal brews Russian Imperial Stout and Old Guardian Barleywine. Both of these flavors are sweet and strong–perfect for ice cream–but if you have a different brew loyalty, substitute a sweet beer of your choice and scream away.
Beer Ice Cream
2 cups of your favorite stout, porter or strong ale
3/4 cup white granulated sugar
3 egg yolks
2 cups heavy cream
1. You will need an ice cream mixer and two metal bowls.
2. Pour two cups of your selected brew into a heavy bottom saucepan (the thicker the bottom, the more delicate the reduction, so watch out). Crank the flame to medium high until you get a nice, rolling boil. Watch carefully, as your beer will probably bubble over once you get to a solid boil. When it looks like your beer is getting ready to invade your ever-so-meticulously-cleaned stovetop, turn the flame down low and simmer. At this point your kitchen should smell like fresh bread.
3. Simmer for about half an hour, or until 2 cups have reduced to 1. While your beer reduces, set up a double boiler by heating a large pot half-full of water to a light boil. When the water starts to bubble, and the beer has reduced completely, whip the 3 egg yolks in a separate bowl, preferably another metal one. Pour the beer reduction into the clean metal bowl, put it over the boiling water, and whisk in the sugar until it has dissolved. Remove the beer/sugar syrup from atop the double boiler, and in its place put the bowl with the whipped egg yolks. Add the beer syrup in a slow, steady stream, all the while whipping the eggs.
4. Once all the beer and eggs have been mixed, remove the bowl from the double boiler and add the heavy cream, again in a slow, steady stream, whipping constantly until fully mixed. Place mixture in a Tupperware-like container and chill in your fridge for at least an hour. Set up whatever ice cream contraption you can and spin your beerscream for about 30 minutes, and freeze for 3 hours before serving.
Beverage: The leftovers from your bomber, duh.
Soundtrack: Sister Nancy’s One, Two.
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