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.
- 13 oz "ginger ale"
- 18 oz half and half
- 3 oz dark brown sugar
- 6 oz granulated sugar
- 2 teaspoons dried ginger
- 1 teaspoon kosher salt
- 3 Tablespoons corn starch
- 4 oz semi-sweet or bittersweet chocolate
- 1/2 oz coconut oil
- 4 oz lightly salted Marcona Almonds , chilled in the freezer for 30 minutes before adding
- 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.
- 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.
- 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.
Blend this ice cream up with just a splash or two of beer and/or milk, add a chocolate swirl in your glass, and enjoy a grown up shake!
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!
- Dionne from Try Anything Once made Salted Caramel Mocha Ice Cream–yum!
- Donna from Cookistry made Nutella Ice Cream. Again with the yum.
- 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.