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Wednesday, June 10, 2009

You Scream, We All Scream

R and I have been ice cream-making fools as of late. My mom gave us the ice cream attachment for the KitchenAid mixer for our birthdays. (Remember that R is older than me.) So, we've put it to good use.

Actually, R has put it to good use. She's made lavender, chocolate, strawberry, and vanilla (with real vanilla bean) ice cream so far. All have been excellent. It's not Jenni's, but it's good. And R made it all.

Until now.

I made a ice cream with Bell's Expedition Stout using a recipe from Perfect Scoop. The original actually called for Guinness Stout which is little on the weak side for me. An imperial Russian stout like the Bell's Expedition is more than twice as alcoholic and infinitely more flavorful.

Due to the extra alcohol, the ice cream was soft, but it was very good. Chocolate, roasted malt, hops, coffee all assaulted my taste buds. It was great for my tastes, but R complained of bitterness. That may have been the hops. Pairing this ice cream with some vanilla would probably cut the bitterness.

So, for your own Bell's Expedition Stout ice cream, here's what you do:
  1. Turn to page 32 of Perfect Scoop.
  2. Follow the directions using high-end, organic milk chocolate and substituting a Russian imperial stout for the Guinness.
  3. Mix and chill.
  4. Drink the rest of the beer.
  5. Churn in your ice cream maker. (Here, Ziplock bags, salt, and ice will probably not do.)
  6. Freeze.
  7. Enjoy.

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  • YUM! Perhaps this could be utilized in homemade ice cream sandwiches? With brownie cookies or something? Hmm.

    By Blogger abby, at 9:39 AM  

  • i'm sold... i wonder what types of beer would be better/worse for using in ice cream recipes. i suppose creamier, heavier stouts and porters would work better than pilsners or ales, but who knows? (do you know?)

    By Blogger iLLiaC, at 9:47 AM  

  • Ice cream sandwiches? That's not a bad idea. What about coating said sandwiches in chocolate for a hard outer shell?

    iLLiaC, I suspect that you're right about stouts and porters. I wonder about a barley wine as well. Its sweet, vanilla characteristics would make for a delicious and boozy ice cream.

    The tricky part with this one was the effect of the alcohol on the freezing. I would never use anything higher than 10.5%.

    Either way, the sweet, chocolaty-ness of an imperial Russian stout is perfect for ice cream.

    By Blogger comoprozac, at 3:43 PM  

  • I LOVE The Perfect Scoop - he has the most fantastic (and crazy simple) frozen yogurt recipe in that book.

    By Blogger Ashley, at 8:41 PM  

  • Yummy looking scope and thanks for the idea. I will definitely try this as it has my favorite chocolate, vanilla and strawberry flavors.

    By Anonymous san antonio fitness trainer, at 3:04 AM  

  • Do take deep breath in fresh air, Take multivitamin regularly,
    Share your problems with your family,
    Drink 2/3 glass of water,
    Avoid alcohol, caffeine and other stimulants...

    By Anonymous dublin weight loss, at 2:34 AM  

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