Beer Ice Cream with Pretzel Crust and Dipping Sauces (via wired.com)
Ingredients: 460 grams 35% cream • 165 grams sugar • 6 egg yolks • 400 mL beer • 100 grams honey • 100ml beer • 100 grams pretzels
Directions: Place sugar and yolks in bowl and 35% cream in pot.
Bring cream to a boil and slowly temper yolk mixture. Place back on heat and cook to anglaise stage, coating back of spatula. Cool down immediately in ice bath. Place ice cream mix and beer in a mixer with paddle attachment (a whisk and bowl works, too.) On low speed, gradually add
liquid nitrogen ½ cup at a time until mixture is frozen and becomes thick enough to pipe. (Note: If you can’t get liquid nitrogen, an ice cream maker will do.)With a plain round piping tip, pipe lines on frozen steel tray. Leave there until ready to bread ice cream.
For breading, take some honey and small amount of beer and mix until smooth and slightly thicker than water. Place pretzels in blender and blend until fine, sifting out powder. Place pretzels in bowl.
Take frozen beer ice cream off the tray, one at a time, and dip into honey•beer mixture completely coating it, then placing into bowl of crushed pretzels. Using your hands, squeeze crushed pretzels into ice cream tightly to ensure it sticks. Place immediately into freezer for 6
hours.
by VetovsVicory
