A Texas Original – Shiner Bock Ice Cream

There’s three things I really love:  Ice Cream, Bacon, and an ice cold Shiner Bock.  When I ran across a couple of recipes that combined two of them, I was intrigued to say the least.  Ladies and gentlemen, I present Shiner Bock Ice Cream!  If you want to be the star at any tailgate party in Texas, I suggest you make this.

What you’ll need:

12 oz Shiner Bock (use bottled.  Draft has too much carbonation)

1 & 1/2 cups heavy cream

1 & 1/2 cups whole milk

1 cup white sugar

1/4 tsp salt

2 tsp vanilla

6 egg yolks

A good pinch or two of cinnamon sugar

An ice cream/yogurt/sorbet maker

 

First things first, this does take an extra day of prep before the big game.  For best results also take the ice cream maker’s freezing barrel and mixer arm and hard freeze overnight (at least 8 hours).

Here goes…

Whisk yolks, salt, sugar, vanilla and cinnamon sugar together in a sauce pan. Then mix in milk and heavy cream

Pour in the Shiner Bock (or Blonde for a lighter taste)

Heat this mix in the sauce pan on the stovetop to 180°F, and stir it a lot. This should take 8-10 minutes. Temperature control is key because you don’t want to get this too hot and scramble the eggs.  Use an electronic meat thermometer to track the temperature.

When the mixture gets to 180°F, remove it from the heat and pour through a fine mesh strainer (or large flour sifter if you don’t have a strainer).

Immediately put the medium bowl into an ice bath to cool it.

Put plastic wrap on top and put the bowl in the fridge to cool, for at least 3 hours.  Overnight makes it better.

When you’re ready, take the mixture out, take the frozen barrel out.  Load mixture into barrel and mix for about 20 minutes and …PRESTO!  Shiner Bock Frozen Bliss!

Now if I can only come up with a bacon ice cream.........

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