i could use a ice cream recipe and we got a bushel of peaches in the deep freeze
guinness ice cream
ingredients
2 cups Guinness (16 ounces)
2 cups heavy cream
1-3/4 cups whole milk
15 large egg yolks
1 cup granulated sugar
Chocolate-covered pretzels, for serving
In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.
Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil. Pour the custard into a medium bowl set in a large bowl filled with ice water. Let stand until the custard is cold, stirring occasionally, about 30 minutes.
Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions (this may have to be done in 2 batches). Pack the ice cream into an airtight container and freeze until firm, about 4 hours.
Spoon the ice cream into bowls and top with some chocolate-covered pretzels. Serve at once.
Makes 10 cups.
wow !! Beer Ice Cream with Chocolate..what could be better???
Doug
Oh, oh home made peach ice cream or hot peach cobbler to die for
Beer and brownies, can't get any better ,
Why not start a new topic or two under specific headings "Red Badger: Done.....
D--n you guys can cook!!
Sounds Delicious.... dntn Where's my plate???? pnic
the perfect cake to go with the guinness ice cream !
Car Bomb Cake
For the stout cake:
- 1 cup Guinness (it all gets cooked out, so you can serve this part to kids as well!)
- 1 cup unsalted butter
- 1 cup cocoa powder (I like things really chocolatey, but feel free to adjust based on taste preference)
- 2 cups all-purpose flour
- 2 cups sugar
- 1.5 teaspoons baking soda
- 2 large eggs
- 2/3 cup sour cream
Preheat oven to 350°F. Grease two nine-inch cake pans. In a saucepan over medium heat, simmer beer and butter until well combined. Mix flour, sugar, and baking soda and cocoa powder in a small bowl. In a larger bowl, beat together eggs and sour cream until combined, then slowly beat in beer liquid. Add the flour mixture and beat until combined. Distribute the batter evenly between the pans, and bake for approximately 23-30 minutes, depending on how moist you'd like your cake . Allow to cool, then level one half of your cake with a serrated knife.
Next up, the whiskey ganache:
- 8 oz Baker's chocolate, chopped
- ½ c heavy cream
- 2 tablespoons of butter
- 1.5 tablespoons whiskey (this makes it pretty strong, so feel free to adjust the cream/whiskey ratio, or omit the whiskey completely)
Place chopped chocolate in a medium-sized bowl. In a saucepan (medium heat) or in the microwave (50% power), heat the cream until simmering, then pour it into the bowl. Stir vigorously with a fork until mixture is smooth, then add butter and whiskey and continue to stir until combined. Smear onto bottom half of cake, then top with the other half. (Note: You will have about half your ganache left over- but don't lick the bowl yet, because you'll use it in the next step!)
Finally, the Bailey's buttercream frosting.
- 1.5 sticks of room-temperature butter
- 2 1/2-4 cups confectioner's sugar (I used about 2¼ cups)
- ¼ cup Bailey's Irish Cream (again, this is strong- milk also works for a non-alcoholic version)
- remaining whiskey ganache
In a large bowl, beat the butter until light and fluffy. Slowly beat in about 1.5 cups confectioner's sugar, before adding ganache and Bailey's. Add more powdered sugar until frosting reaches desired consistency (it should form peaks but feel smooth, not grainy). Frost cake using a spatula. This makes more frosting than needed , but I sure you`ll find a use for it !
also sprinkle the top with chocolate chips. Just to gild the lily.
Interesting but I think you are spoiling the Guinness. ROFL ROFL
interesting. i keep getting recipes but i am not old enough to buy the ingredients ROFL
ROFL ROFL ROFL
GEORGIA PEACH CUSTARD ICE CREAM
1 qt. whole milk
1 c. cream or evaporated milk
3 eggs
1 c. sugar
1 tbsp. all-purpose flour
1/8 tsp. salt
2 qts. Georgia peaches, mashed
1 tbsp. vanilla flavoring
Scald milk and cream. Beat eggs and combine with half of sugar. Mix flour and salt with remainder of sugar. Blend all with hot milk and cream. Cook until it thickens. Add mashed peaches, vanilla and freeze. Makes 1 1/2 gallons.
here`s one more for those who would like something a bit different !
paw paw ice cream
1 qt. cold milk
6 eggs
½ tsp. salt
1½ c. sugar
1 c. pureed pawpaw pulp, or more to taste
juice of 1 lemon
1 qt. heavy cream
2 Tbsp. vanilla
Scald 3 c. of the milk in the top of a double boiler. Beat eggs well; add salt, sugar, and the remaining cup of milk. Stir egg mixture slowly into the hot milk and cook over a small amount of simmering hot water, stirring constantly, until mixture just coats a clean metal spoon. To prevent curdling, do not have the water boiling vigorously, and take care not to overcook. Stop cooking as soon as the custard coats the spoon and remove from heat at once. Cool pan of custard in another pan containing cold water, then chill thoroughly in refrigerator.
Combine pawpaw puree with the lemon juice and add to the chilled custard along with the cream and vanilla. Pour mixture into a chilled 1-gallon ice cream freezer canister and fit dasher into place. Freeze and ripen according to directions accompanying ice cream freezer,
I think i just gained 10lbs. ROFL ROFL Just reading the recipe's.. YYYUUUMMMMMYYYYYY!!!!!
I didn't know what a paw-paw was so I looked it up, we don't have it in South Texas because of climate but it's quite an interesting plant;
Asimina triloba
Annonaceae
Common Name:Pawpaw, Paw Paw, Papaw, Poor Man's Banana, Hoosier Banana, etc. (In Australia the tropical papaya, Carica papaya, is also known as Pawpaw).
Related species: Asimina incarna, A. longifolia, A. obovata, A. parviflora, A. pygmaea, A. reticulata, A. tetramera, A. X nashii. These eight Asimina species grow in the southeastern United States.
Distant Affinity: Cherimoya (Annona cherimola), Soursop (Annona muricata), Custard Apple (Annona reticulata), Sugar Apple, Sweetsop (Annona squamosa), Atemoya (Annona squamosa X A. cherimola).
Origin: The pawpaw is native to the temperate woodlands of the eastern U.S. The American Indian is credited with spreading the pawpaw across the eastern U.S. to eastern Kansas and Texas, and from the Great Lakes almost to the Gulf. Fossils prove the pawpaw is indigenous to the U.S.
Adaptation: The pawpaw is adapted to the humid continental climate of its native habitat. It is seldom found near the Atlantic or Gulf coasts. It requires a minimum of 400 hours of winter chill and at least 160 frost-free days. Pawpaws appear to be sensitive to low humidities, dry winds and cool maritime summers. It has been successfully grown in parts of California and the Pacific Northwest that meet its growing requirements. It has grown well in the San Jose area (USDA Climate Zone 9 or Sunset Climate Zone 15). The climatic conditions of Southern California make growing the pawpaw there more difficult. The deep winter dormancy of the tree makes it highly frost tolerant, withstanding temperatures of -25° F or lower (hardy to USDA Climate Zone 5). Pawpaws can be grown as container specimens, although this is not often practiced. A deep pot is needed to accommodate the root system.
Fruit: The pawpaw is the largest edible fruit native to America. Individual fruits weigh 5 to 16 ounces and are 3 to 6 inches in length. The larger sizes will appear plump, similar to the mango. The fruit usually has 10 to 14 seeds in two rows. The brownish to blackish seeds are shaped like lima beans, with a length of 1/2 to 1-1/2 inches. Pawpaw fruits often occur as clusters of up to nine individual fruits. The ripe fruit is soft and thin skinned.
iv tried pawpaws once i cant remember how they tasted bt i think they were real sweet
Quote from: Hammerhead on June 25, 2011
iv tried pawpaws once i cant remember how they tasted bt i think they were real sweet
Supposed to taste like a bannana and mango and there may be some anti-cancer chemicals in not only the fruit but the bark and leaves of the tree as well. It sounds great for ice cream.
and as fruit that would be found in colonial america it is pc ! ROFL ROFL ROFL
liutenant dan ice cream ROFL
Beowulf, how many times ya read "Death by Chocolate"? You are indeed a master chef. Wish you could still get fresh raw milk like in the old days! Keep up the good work. :applause:
Paw=paw's sound interesting...definitely will not grow here...dry...and high..short growing period...can get the chill days with no problen though....
Doug
been told that they grow in the woods near the conowingo dam in north eastern maryland ! gonna have to check it out !