Ginger Ale Stracciatella is a fantastic ice cream flavor. And if you’ve never had Marcona almonds before, be prepared to fall in love!
Don’t miss the round up of all my ice cream recipes.
Ginger Ale Stracciatella
Today is a double post day, so this Ice Cream Tuesday post will be short and sweet. But what it lacks in length, it more than makes up for in delicious flavor.
You may know that The Beloved brews beer with some buddies in Charlotte. Very good beer. Every so often, he makes the three hour drive to hang out with his friends, make beer and drink beer. Their latest creation lives in a keg in our refrigerator. It’s an English golden ale base brewed with lots fresh ginger and some grains of paradise. It is complex and delicious. And perfect for turning into ice cream: Ginger Ale Stracciatella with Marcona Almonds.
The grains of paradise live in the background of this beer, so I played up the gingeriness with some additional dried ginger. No yolks let the ginger really shine, and it gets body from starch and a bit of corn syrup to keep it smooth in the freezer. Since chocolate and ginger are good friends who rarely get to play together in my kitchen, I invited some along. And the Marcona almonds? They were leftover after the ice cream birthday party class at Whisk last Tuesday. Far be it from me to let the most delicious almonds on the face of the universe go to waste. And ginger + chocolate + almonds = a winning combination.
Of course you won't be able to make an ice cream exactly like mine unless you have some of The Beloved's beer. But start with a golden ale base, infuse some fresh ginger into it, and then go from there. This recipe makes about 1 1/2 quarts of ice cream.
4ozlightly salted Marcona Almonds, chilled in the freezer for 30 minutes before adding
Instructions
For the Base
Over medium heat, reduce the beer by 1 ounce, just to get rid of the majority of the alcohol. Set aside for a moment.
In a heavy-bottomed saucepan, combine the half and half, sugars, ginger, salt and corn starch. Whisk thoroughly to combine.
Stir in the beer reduction, and then cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
Let boil for about 10 seconds, and then strain through a fine-mesh strainer into a metal bowl set in an ice bath.
Stir to cool and then chill to no more than 40F.
Churn according to manufacturers instructions.
For the Stracciatella
While the ice cream is churning, melt the chocolate and coconut oil together over low heat. You want it melted but not hot. Warm is fine.
To Finish
Once the ice cream is at soft-serve stage, drizzle in the chocolate in a thin stream, stopping frequently to allow the churn to incorporate the chocolate threads.
Add the almonds and let churn an additional one minute.
Pack into a container, press plastic wrap directly on the surface of the ice cream, and freeze for 4-6 hours.
Here’s a picture of the ice cream sitting on top of the keg The Beloved’s beer is in. Just for verisimilitude!
And here is the marvelous milk shake I made with my ice cream! I knew that Betsy from Desserts Required made crazily delicious sounding OREO Milkshakes, featuring her awesome son Samuel as Milkshake Model and star of her video. I didn’t want to be left out of the milkshake fun, so I simply blended my ice cream, nuts and all (ha!), poured it into a tall glass striped with malted chocolate sauce (corn syrup, cream, salt, chocolate chips, malt powder–easy) and topped with malted whipped cream (heavy cream, sugar, salt, malt powder). Voila: a delicious ginger ale stracciatella milkshake!
Some of my other friends made Tuesdays too! Check them out!
Allison from Decadent Philistines Save the World made a fruity Strawberry Colada Ice Cream (and it’s vegan, too)!
Why not join us on Tuesdays with your own contribution? Remember what we say:
Thanks for spending some time here today! And if you’re just here for the ice cream, don’t forget the other stuff that’s going on, too! I have an OXO giveaway for Kathy Hester’s upcoming book, OATrageous Oatmeals along with her recipe for vegan Coconut Oat Vanilla Nut Creamer. Plus, it’s the inaugural edition of the new blogging group, Progressive Eats. Our theme this month is Summer in the South. Check out my Spicy Succotash with Bacon and Fava Beans and then stay for the full twelve course meal by visiting all the other talented participating bloggers!
Take care, and have a lovely day.
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14 Comments
This is the first of your ice cream recipes that I am going to try!! I might just add a bit of finely chopped candied ginger! Love the flavor profile on this one! Thanks!
Makes me so happy to hear this! Believe me, if I’d had candied ginger in the house, I’d have used it too. And that ice cream as part of the brownie malt sundae?! Oh! =)
Ah ha! The old bait and switch, Donna! =) I thought it would taste good in my brain, it is really excellent in real life too. The milkshake was fantastic!
I really like ice cream Tuesday, despite the fact that I refuse to eat anything other than vanilla ice cream. Because I love vanilla ice cream. Still, it’s nice to imagine the sorts of ice cream I COULD eat should I ever become less stubborn and stuff.
Beer ice cream is SO much fun. I love it. This would be tasty in winter with some gingersnaps on the side, me-thinks.
I really love your creativity; thanks for helping us all think outside the (ice cream) box.
You are the QUEEN of ice cream. Seriously, you make these AMAZING combinations and everything look so darn good. Your milkshake is BEYOND! With all the homemade deliciousness going on here, you won’t even have to borrow Samuel for a day or two! 😉
You are truly an inspiration. When I see really unique foods and spices I often think, “I’ll bet Jenni would make an ice cream out of this!” I would be really curious to try this and have a taste for myself! You have the best imagination.
The grains of paradise live in the background of this beer, so I played up the gingeriness with some additional dried ginger. No yolks let the ginger really shine, and it gets body from starch and a bit of corn syrup to keep it smooth in the freezer. Since chocolate and ginger are good friends who rarely get to play together in my kitchen, I invited some along. And the Marcona almonds? They were leftover after the ice cream birthday party class at Whisk last Tuesday. Far be it from me to let the most delicious almonds on the face of the universe go to waste. And ginger + chocolate + almonds = a winning combination.
Here’s a picture of the ice cream sitting on top of the keg The Beloved’s beer is in. Just for verisimilitude!
And here is the marvelous milk shake I made with my ice cream! I knew that Betsy from Desserts Required made crazily delicious sounding OREO Milkshakes, featuring her awesome son Samuel as Milkshake Model and star of her video. I didn’t want to be left out of the milkshake fun, so I simply blended my ice cream, nuts and all (ha!), poured it into a tall glass striped with malted chocolate sauce (corn syrup, cream, salt, chocolate chips, malt powder–easy) and topped with malted whipped cream (heavy cream, sugar, salt, malt powder). Voila: a delicious ginger ale stracciatella milkshake!
Some of my other friends made Tuesdays too! Check them out!
Thanks for spending some time here today! And if you’re just here for the ice cream, don’t forget the other stuff that’s going on, too! I have an OXO giveaway for Kathy Hester’s upcoming book, OATrageous Oatmeals along with her recipe for vegan Coconut Oat Vanilla Nut Creamer. Plus, it’s the inaugural edition of the new blogging group, Progressive Eats. Our theme this month is Summer in the South. Check out my Spicy Succotash with Bacon and Fava Beans and then stay for the full twelve course meal by visiting all the other talented participating bloggers!
Take care, and have a lovely day.
Ginger Ale Stracciatella
Ginger Ale Stracciatella
The grains of paradise live in the background of this beer, so I played up the gingeriness with some additional dried ginger. No yolks let the ginger really shine, and it gets body from starch and a bit of corn syrup to keep it smooth in the freezer. Since chocolate and ginger are good friends who rarely get to play together in my kitchen, I invited some along. And the Marcona almonds? They were leftover after the ice cream birthday party class at Whisk last Tuesday. Far be it from me to let the most delicious almonds on the face of the universe go to waste. And ginger + chocolate + almonds = a winning combination.
And here is the marvelous milk shake I made with my ice cream! I knew that Betsy from Desserts Required made crazily delicious sounding OREO Milkshakes, featuring her awesome son Samuel as Milkshake Model and star of her video. I didn’t want to be left out of the milkshake fun, so I simply blended my ice cream, nuts and all (ha!), poured it into a tall glass striped with malted chocolate sauce (corn syrup, cream, salt, chocolate chips, malt powder–easy) and topped with malted whipped cream (heavy cream, sugar, salt, malt powder). Voila: a delicious ginger ale stracciatella milkshake!
Some of my other friends made Tuesdays too! Check them out!
Thanks for spending some time here today! And if you’re just here for the ice cream, don’t forget the other stuff that’s going on, too! I have an OXO giveaway for Kathy Hester’s upcoming book, OATrageous Oatmeals along with her recipe for vegan Coconut Oat Vanilla Nut Creamer. Plus, it’s the inaugural edition of the new blogging group, Progressive Eats. Our theme this month is Summer in the South. Check out my Spicy Succotash with Bacon and Fava Beans and then stay for the full twelve course meal by visiting all the other talented participating bloggers!
Take care, and have a lovely day.
This is the first of your ice cream recipes that I am going to try!! I might just add a bit of finely chopped candied ginger! Love the flavor profile on this one! Thanks!
Makes me so happy to hear this! Believe me, if I’d had candied ginger in the house, I’d have used it too. And that ice cream as part of the brownie malt sundae?! Oh! =)
I read ginger ale and I was thinking about the soft drink, but this is sooo much more interesting. And I adore marcona almonds. I need to try this!
Ah ha! The old bait and switch, Donna! =) I thought it would taste good in my brain, it is really excellent in real life too. The milkshake was fantastic!
I really like ice cream Tuesday, despite the fact that I refuse to eat anything other than vanilla ice cream. Because I love vanilla ice cream. Still, it’s nice to imagine the sorts of ice cream I COULD eat should I ever become less stubborn and stuff.
You don’t say…? I love you!
Beer ice cream is SO much fun. I love it. This would be tasty in winter with some gingersnaps on the side, me-thinks.
I really love your creativity; thanks for helping us all think outside the (ice cream) box.
I have enjoyed Ice Cream Tuesday even more than I thought I would! And I love our ICT group, too. Thank you for being part of it, Allison!
You are the QUEEN of ice cream. Seriously, you make these AMAZING combinations and everything look so darn good. Your milkshake is BEYOND! With all the homemade deliciousness going on here, you won’t even have to borrow Samuel for a day or two! 😉
But he’s such a cool kid, I might borrow him anyway! =) And you inspired me on the milkshake, so thank you! =)
You are truly an inspiration. When I see really unique foods and spices I often think, “I’ll bet Jenni would make an ice cream out of this!” I would be really curious to try this and have a taste for myself! You have the best imagination.
And you inspire me to just settle down and relax. I tend to be fearless but manic in the kitchen. I admire your calm! =)
This sounds amazing, and I have been loving your beery ice creams! Taking it outside the sweet box.
I might even like this one more than the creme brulee one! No eggs, so it doesn’t seem as rich, maybe… =)