The natural choice for beer ice cream is Munich's Beer:
Augustiner.
Augustiner Oktoberfest Ice Cream (adapted from
Antoine Westermann's recipe) has the sweetness of ice cream with the lingering hops and beer flavor. The difficult part is putting enough sugar in to make it scoopable, yet not so much that it overwhelms the beer. My friends Jeremy and
Emily have the tip to blend it up before putting it in the ice cream maker to add some air.
If I was in Ohio I think it would pair perfectly with a pretzel cone from
Graeter's, but for now I just have to eat it with pretzel sticks. I'll have to bring some cones back on my next visit home.
2 comments:
Hi Emily,
are you blogging somewhere else now? i miss reading your new posts :-)
Oom
Thanks, Oom! I'm still here, just busier than ever. I'm working on getting things up here. It's hard to find time lately.
Post a Comment