DragonCon Countdown: 15 days!
Ok this is not officially for DragonCon, but getting into the spirit of all things nerdy. Sometimes on Thursdays at my work, I bring in homemade ice cream. I love making it for work because that means I get to try many different kinds of ice cream without it sitting in my freezer at home tempting me!
So this week I’m trying a Butterbeer ice cream recipe adapted from In Literature. Here are the steps I took, but feel free to take a quicker path if you would like.
- 1 bottle Samuel Adams Boston Ale
- 2.5 tbsp butter
- ⅓ cup brown sugar
- 1 tsp pumpkin pie spice
- 2 cups heavy cream
- ¾ cup white sugar
- 6 egg yolks
1. Decide to make Butterbeer Ice cream. Realize that you have no English Pale Ales and that you need to go to the liquor store. This is Tuesday but you don’t make there then.
2. Wednesday afternoon realize that you don’t have beer still and make a run to the liquor store while your mom watches the kids. Ask the guy at the store if they have any “English Pale Ale” and he Googles it on his phone and finds that Samuel Adams Boston Ale qualifies (I didn’t even know they made an ale!)
3. Get home and start the recipe only to realize you have no butter and not enough eggs to double the recipe as you normally do.
4. Make a trip to Target for butter and eggs.
5. Start recipe by completely ignoring the instructions. Pour in all the beer at once with butter and brown sugar and simmer it down on medium heat because you are bringing this into work and it’s beer…
6. Do not add pumpkin spice to recipe because beer+cinnamon=gross (IMO)
8. Stick custard in ice bath in the sink because you need it to cool down quickly and it is getting late and you still need to run it through the ice cream maker so it can freeze well overnight. While cooling, start writing the blog post about making the ice cream.
