And then it stopped.
And I was left with a mixture that had already started to freeze to the ice cream base and no real good way to get it OUT before having to start over.
It was panic at the disco over here.
Of course, Zooey tried to help, so that was fun. Dogs and chocolate go together so well, you know.
Thankfully, I only managed to lose about half a pint as I madly poured and scraped the mixture back out of the ice cream maker and into the quart jars from whence they came.
And then, once I cleaned that remaining half pint of mixture off the counter top, the cabinets, the floor, and me, I sat down and thought, "Crap. What do I do NOW?"
Certainly I could have made this without an ice cream maker, but after posting about this little adventure on my personal Facebook page, some close friends texted me and said I could borrow theirs for a while. They even pre-chilled the base so I could get back to where I was before Disaster struck.
So naturally, I've gone mad with power and am making All the Ice Creams.
This ice cream is a nod to a local summer favorite: San Tan Brewing Company's Mr. Pineapple wheat beer. This seasonal brew is immensely popular round these parts, and people celebrate its tapping each year like it's a national holiday (it should probably be a state holiday, at the very least). The subtle sweetness that the pineapple adds to the beer is a perfect partner to the brown sugar, and when you add in pineapples caramelized in that same beer, you have a winning combination that just might make you forget that it's 110° already.
It's worth a shot, at least.
Mr. Pineapple Brown Sugar Ice Cream With Beer Caramelized Pineapples
Ratios inspired by Jenni Fields's Pastry Chef Online Maple Buttermilk Pecan Ice Cream
- 2 cups San Tan Brewing Company's Mr. Pineapple Wheat Beer (or other wheat beer with pineapple or other tropical fruit to it)
- 1 cup heavy cream
- 1 cup half and half
- 1/2 tsp salt (I use Real Salt)
- 14 ounces brown sugar (you could probably reduce this to about 10-12 ounces)
- 4 egg yolks
- 1 Tbsp cornstarch
- 2 cups whole milk, chilled
- 1 Tbsp vanilla
- Beer caramelized pineapples*
Combine the beer, cream, half and half, salt, brown sugar, egg yolks, and cornstarch in a large sauce pan. Bring to a boil, whisking constantly.
Boil for ten seconds, and then immediately strain through a fine mesh sieve into a large bowl.
Add the whole milk, which you can just bring right out of the fridge when you need it. Whisk to combine completely.
Cool over an ice bath (I use a larger bowl filled with ice water), and then cover and transfer to the refrigerator to cool overnight. To save valuable horizontal space, I recommend using two quart jars.
Once completely cooled, add to your ice cream maker and churn according to directions. In the last few minutes of churning, mix in the caramelized pineapples.
Once the ice cream has reached soft serve consistency, pour mixture into freezer safe container. Press plastic wrap onto top of mixture (don't worry; it won't freeze to it), and fasten lid before moving to the freezer. Freeze for at least four hours before enjoying.
Just a note: this makes two full quarts, so you may need to pour some out for your homies before churning; otherwise, when you add the pineapple, the ice cream will spill out of the dasher. Or, I suppose you could do this in multiple batches. It's up to you.
*To make the beer caramelized pineapples, follow this recipe from The Beeroness; I used more Mr. Pineapple instead of the saison she recommended, and it.was.amazing. Just make sure that you chill the pineapples before mixing in to the ice cream, or else they will warm the mixture up too much, and you'll be churning for a bit longer than you plan.