E N J O Y # S D B E E R & S T A Y S O C I A L @ W E S T C O A S T E R S DV O L . 5 I S S U E 9

A U G U S T 2 0 1 6 | S E R V I N G A M E R I C A ’ S F I N E S T B E E R C O U N T Y | S A N D I E G O

Q&A WITHJill Davidson

B R E W E R S G U I L D P R E S I D E N T

E very now and then, as if a gift from the gastronomic gods, a

package will arrive at my front-door. Sometimes they are foretold

of, but more regularly than one might think, they come completely

out of left-field. In this case, left-field being some magical place

where culinary and bar tools, foods, ingredients, adult-beverages and

apparatuses built to keep said libations cold on-the-go are crafted. It’s

tough to make a fortune as a writer, but these occasional surprise perks

keep us scribes going.

Companies and public-relations firms send out samples in an attempt

to entice and inspire the media to help spread the word about certain

products. I do the same thing in my capacity as a brewery marketing

manager, so I understand the often-favorable risk-and-return odds

associated with doing so. The marketer in me hopes for 100% media pick-

up from such efforts, while the journalist in me realizes that the percentage

of such products I’ve written about over my career is rather low. Even in

cases where I absolutely adore the samples provided – I would love to

tell you about a particularly tasty brand of pork jerky – there simply isn’t a

publication or content fit at the moment.

So when a sample arrives that meets quality standards and can

wedge its way into my writing schedule and a publication’s calendar, it

feels good to get it in to share news of something I think my readers

will legitimately enjoy. And if that happens to be jerky, check out Golden

Island—goldenislandjerky.com.

This particular column is about a product that arrived at my home

one afternoon, and was so interesting to me that I made plans to give it a

whirl straightaway. They had me at “DIY Beer Ice Cream.”

If those words piqued your interest, too, here’s the skinny on an

ice cream mix from The Curious Creamery (thecuriouscreamery.com).

Aside from the fact this product allows one to make ice cream using beer,

it eliminates the need for an ice-cream machine. No outlay of cash for

a machine destined to be rarely used, no freezing of cylinders, no loud

churning ruckus. This is a good thing. All an aspiring ice cream conjurer

has to do is go to the store and buy this mix, which comes packaged in

containers that, once opened, can be filled with the finished product.

The only things you need once the mix has been procured is your

beverage of choice and one of the following: an electric stand-mixer such

as a Kitchen Aid, an electric hand-mixer or an electric stick-whisk. This is

maybe the only downfall of Curious Creamery’s invention, but even with

the aforementioned devices set on high, it required nearly 10 minutes to

churn the ice cream. A hand-whisk and human musculature simply can’t

replicate that effort and get the necessary volume-enhancing air beat into

the mixture.

Once the beer and powder mix are blended courtesy of modern

culinary technology, the resulting custardy concoction can have light-

weight mix-ins such as graham cracker crumbs or chocolate shavings

folded into it. From there, it’s straight to the freezer to let the mixture firm-

up to the consistency of traditional ice cream. This takes two to seven

hours. If you want to toss in some heavier mix-ins like fruit, cookie-dough

chunks or chocolate chips, fold those in about halfway through the

freezing process, lest they sink to the bottom. It really is just that simple

and produces some pretty tasty dessert fare.

I made a couple of batches using the Curious Creamery mix; one

with AleSmith Speedway Stout and chocolate chips and another with

P L A T E S & P I N T S

ICE CREAM

D I YBY BRANDON HERNÁNDEZ

PHOTOS BY MORGAN WOODERSON

W E S T C O A S T E R S D . C O M • 43

B A S I C B E E R I C E C R E A MY I E L D : 4 TO 6 S E R V I N G S

+ ¾ cup beer (less than 6.5% alcohol-by-volume)

+ 1 packet Curious Creamery Ice Cream Mix

Ensure that your freezer is adjusted to its lowest setting. Insert

the whisk attachment to your mixer and let sit for 30 minutes to

1 hour. Insert into mixer. Combine the beer and ice cream mix

in the tub the mix came in or a freezer-safe container (if using

a stand-mixer, see separate set of directions below). Place the

whisks of the mixer in the tub and gently move them around

to moisten the powder in the liquid. Turn the mixer on low and

mix for 30 seconds. Turn the mixer to high and mix until the

liquid thickens, increasing in volume and becoming creamy

and wavy, 3 to 7 minutes. Seal the container and place on the

lowest shelf of your freezer. Let freeze until firm, 5 to 7 hours.

Serve or store, refrigerated, for up to 10 days.

S TA N D M I X E R D I R E C T I O N S

Place 2 packets of ice cream mix and 1½ cups of beer in the

bowl of an electric stand mixer. Whisk on low speed for 1

minute. Increase speed to high and mix until the liquid thickens,

increasing in volume and becoming creamy and wavy, 3 to 7

minutes. Transfer to the tub the mix came in or a freezer-safe

container, seal and place on the lowest shelf of your freezer.

Let freeze until firm, 5 to 7 hours. Serve or store, refrigerated,

for up to 10 days.

Plates & Pints sponsored by Bitter Brothers Brewing

Benchmark Brown Ale. The Speedway version didn’t work all that

well, and it had everything to do with its 12% ABV; the alcohol

doesn’t freeze and the ice cream wasn't able to support the heavier

mix-ins. The boozy flavor was unappealing as well. Curious Creamery

actually recommends diluting beer that’s more than 6.5% ABV by

50% using a non-alcoholic beverage, so I can’t say they didn’t warn

me, but I had to give it a shot.

But if you go with something that is plenty flavorful, yet lower in

octane, like Benchmark’s 4.5% Brown, you’ll get the results Curious

Creamery intended, and that’s something that’s rather good and

relatively easy.

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