Sorry I skipped last month’s ice cream. I had made a peach ice cream, but it proved to be less than stellar, so I didn’t think it was worth writing about. (It didn’t stop us from eating it, though).
This month’s ice cream, however, is amazing. I mean it. It totally exceeded my expectations. Inspired by intoxicating eats’s Guinness ice cream, I decided to try a beer ice cream. I had asked Lipby to buy me a porter or a stout, and he chose a Bison Chocolate Stout. It was delicious to drink. But would it be good as an ice cream?
It turns out that making it into an ice cream brought out its cocoa flavor, making it taste mocha-like without needing to add chocolate to the mix. The pleasantly bitter aftertaste was a reminder that it was made from a beer. We’re really enjoying this.
The nice thing about using alcohol is that because it has a much lower freezing point, adding it to the ice cream mix makes it stay smooth and scoopable once in the freezer. I may need to take advantage of this fact the next time I make ice cream.