Spring. You crazy!
The first day of Spring here in Northern Indiana gave us a beautiful 87° day. It was awesome and while I planned our garden, Jeff was headed to hike the Appalachians and this amazing weather would be perfect for him and I alike.
Instead the temperature dropped and it rained and our garden had to wait. And Jeff? Well he hiked in the pouring rain and slept in the blustery wind and froze in 20° nights and threatened to throw himself off a cliff so they would air lift his frozen carcass home to me.
Heck just last night we had yet another hard freeze warning.
Mother Nature is f*&#ing with us.
However ice cream don’t care if your freezing. It waits for no one. And even if you are hypothermic, ice cream always manages to make you feel better. And let’s face it eventually this weather will break (this week is the rumor, but I will believe it when I see it) and you will want this recipe in your dessert arsenal. Because to be quite honest and to try not to break my arm while I pat myself on the back, it turned out amazing.
The beer used in this is called Wild Blue. It is an odd beer which I liken more to a fruity wine then a beer. Maybe a combination of wine and beer. (Now THERE’S an idea…) There is no hop aroma and very few end hints of malt. It is however VERY blueberry tasting. And if you like blueberry, you will like this. Plus it packs a punch at 8% alcohol by volume.
Wild Blueberry Beer Cheese Cake Ice Cream
One Bottle of Wild Blue blueberry lager
1 8 oz block WHOLE FAT cream cheese cut into chunks and softened.
1 C half and half (WHOLE FAT) (Heavy cream can also be used)
3/4 C sugar
1 heaping C frozen blueberries
In a heavy saucepan over medium heat pour 1 bottle of Wild Blue Blueberry beer. Bring to a boil.
Reduce heat to low and mix in the cream cheese. Stir till cream cheese is melted and blended. Remove from heat.
Combine the half & half, sugar and egg.
Stir into warm beer mixture and mix till well combined.
Cover and chill in the refrigerator overnight.
The next day, get your ice cream maker ready before you remove the beer cream mixture from the fridge. Stir in 1 heaping cup of frozen blueberries and pour the mixture into the ice cream maker. Follow your makers instructions till ice cream is set. Move ice cream to a container and let set up in freezer overnight.
It should be noted that this beer is not boiled long or is it reduced. Therefore the alcohol content does remain and this is NOT an ice cream for children.
I would assume that this recipe would also work with other strong fruit beers like lambics. Just change the frozen fruit you add accordingly.
By the way this is ALSO part of Elle’s New England Kitchen and my plan for WORLD DOMINATION thru ICE CREAM also affectionately known as SCOOPAPALOOZA. More details to come but head on over to her blog and check it out.