We started the year off with nearly record-setting attendance at the January meeting. (Was it because you knew that I wouldn’t be there?) We packed the house at Big Lick Brewing Company with 43 members, 4 guests and 2 kids, for a total of 49 people! The membership total includes three new members – please extend …View full post
We capped off another fantastic year in the Star City Brewers Guild at Chaos Mountain Brewing with 40 members, 4 guests and two kids for a total of 46 fine folks. The membership toll includes four new members – say “hi!” to Stephen Parshall (and his wife Barbara, who wasn’t present), Phil & Lynda Sawyer, and …View full post
Apologies once again for a late recap – I had too much cooking, eating and football watching this past week to worry about getting this out… Twenty three members, one guest and two kids gathered together at Justin & Carrie’s house in Salem for the November meeting of the Star City Brewers Guild. Thanks to Justin …View full post
On a lovely late summer day, we had an action-filled meeting and then we all went to Big Lick for their anniversary party. A very good day! We had twenty three members, three new members (Peter G.; Matt & Rachael), four guests (Jason Horn, Rudy’s friend, John; Jim D’s friend, Allen; and Bailie’s mother), and four …View full post
We had twenty three members, three new members (Peter G.; Matt & Rachael), four guests (Jason Horn, Rudy’s friend, John; Jim D’s friend, Allen; and Bailie’s mother), and four kids, for a grand total of thirty four humans.
On a hot & sunny August day, we had a great, albeit, limited meeting at Scott & Martha’s lovely house in Bonsack. We had fifteen “old” members and three “newly minted” members (Gene, Bud & Joan), along with five guests (Matt, Rachael, Peter, Manoj, and Kelsey), and one baby (Mabel), for a total of twenty four people.
As requested, here is the recipe for the ice cream (base recipe is from the Ample Hills Creamery book)
1 2/3 c whole milk
1 2/3 c heavy cream
1/2 c powdered milk
3/4 c sugar
3 egg yolks
2 oz homebrew coffee stout reduction (or any other beer)
For the reduction, reduce one pint of beer over low heat until there is approximately 2 oz. I allowed for some caramelization to give a little extra flavor complexity.
Heat and stir the first four ingredients over medium heat in a saucepan. In a separate bowl, whisk the egg yolks. Temper the egg yolks by slowly transferring a few large spoonfuls the heated milk mixture into the bowl while constantly whisking. This is to prevent cooked eggs in the ice cream! Then, pour the egg yolk mixture and beer reduction into the saucepan while stirring. Once the mixture coats the back of a spoon, pour into a 1 gallon freezer zipper bag. I like to pour the mixture through a mesh strainer just in case there are lumps. Immediately seal and place in an ice bath. Once the ice cream base is fully cooled, add to your ice cream machine and follow the manufacturers instructions. Enjoy!
Notes: The powdered milk helps to bind water molecules to help the ice cream remain creamy rather than icy.