Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Mar 19, 2013

Stout Ice Cream

Libations used: 1 cup beer...
Libation left over: About 1/3 of the bottle, so polish that beer off while the ice cream is mixing...
St. Patrick's Day may have just ended, but I'm still in a beer mood and had some stout left over.  I hadn't made ice cream in a while and found this recipe from the Los Angeles Times for beer ice cream. It didn't specify what kind of beer, but I felt like a stout with those chocolate and coffee flavor notes, would be the best.  With only four ingredients, this ice cream is super easy to make.

Stout Ice Cream - serves 4
  • 4 egg yolks
  • 1/2 cup sugar
  • 1 cup stout (I used Stockyard Oatmeal Stout)
  • 1 cup heavy cream
- In a medium bowl, add the egg yolks and sugar and whisk until they're pale and lemon-colored.
- In a medium saucepan over medium heat, add the stout and cream and bring to a simmer.
- Slowly pour it over the sugar mixture and whisk throughly.
- Return the mixture to the saucepan and cook over low heat, whisking frequently until it thickens.
- Pour the mixture through a strainer over a medium bowl.
- Set the bowl in a larger bowl filled with ice and place in the fridge for about 30 minutes.
- Pour the mixture into your ice cream maker and follow those directions.
- Let it freeze for a few hours or more until it's hardened.