About a month ago, I wanted to be able to make some homemade sweetness for a trip to the Frio River because summer always makes me feel nostalgic. I really wanted to use my parents’ ice cream maker from the 70s, however, it no longer exists. Bummer.
And so this has been my real dilemma: I had not been able to find a good ice cream maker. In fact, I’ve purchased two from the grocery store since I moved back to Central Texas, and they were both large and loud and broke. So I invested in a Cuisinart ICE 21. Totally worth it. The thing is a rock star.
Since then, I’ve become a little bit obsessed with homemade ice cream, and over the past few weeks I’ve gotten progressively adventurous with the flavors. The latest: Shiner Bock Ice Cream. So here you go…
What you’ll need:
12 oz Shiner Bock
1 & 1/2 cups heavy cream
1 & 1/2 cups whole milk
1 cup white sugar
1/4 tsp salt
2 tsp vanilla
6 egg yolks
A pinch or two of cinnamon sugar
What you’ll do:
There are more complicated ways to do this, but here’s the simplest way I’ve found to make this work:
1. The first thing I have to do, using the Cuisinart, is to freeze the freezing tub overnight. (You sort of have to build in a day for this step the first time, but after that, just keep that bad boy frozen and ready to go.)
2. Whisk together the yolks, salt, sugar, vanilla and cinnamon sugar in a sauce pan. Then mix in the milk and whipping cream.
3. Pour in the Shiner. I used Bock, but you can also use Blonde or really whatever kind of beer you’d like.
4. Heat this mixed concoction in a sauce pan on the stovetop to 180°F, and stir it a lot. This should take 8-10 minutes. (I use an electronic meat thermometer to track the temperature. It works. But you for sure need some sort of thermometer because this temperature thing is key.) You don’t want to get this too hot and scramble the eggs.
5. When the mixture hits 180°F, remove it from the heat and pour it through a fine mesh strainer (this is key…I don’t have a fine mesh strainer so I use a large flour sifter, it works) into a medium-sized bowl.
6. Immediately put the medium bowl into an ice bath to cool it (or, honestly, you can skip this step and the world won’t end)
7. Put Saran wrap on top and put the bowl in the fridge to cool, for at least 3 hours… and overnight is even better.
8. When it’s really chilled, remove the bowl from the refrigerator and your freezing/spinner container from the freezer and pour the mixture into a your ice cream machine. The machine’s spinning container should be completely frozen.
9. Turn on the ice cream maker and let it do its thing. It will take 20-30 minutes to make the ice cream.
10. And enjoy! I’ve found this ice cream to be pretty rich…it works really well served with something salty (Pretzels? Beer and pretzels. Awesome.)…or with cookies. Ice cream sandwich perfection.