Treat of the Week: Butter Beer Duo

This week we say farewell to our family friend, Harry Potter.  Last night at midnight we attended the opening of the final chapter in the Harry Potter saga.  We were filled with much anticipation and gloom knowing this would be the last film.

My children are lucky to have grown up with Harry.  As a boy, there was no series of movies quite like this.  In the past decade, we have read the books, watched the films, and chased each other around the house casting spells.

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Movies inspire us all.  Some of you know of my love for the 1971 Willie Wonka & The Chocolate Factory.  This was probably the most important film in my childhood.  It was largely responsible for the direction of my imagination and my belief that anything is possible.  I still watch it occasionally as an adult.

To celebrate the final film we have made a Harry Potter inspired Treat of the Week, Butter Beer Duo.  Either of these ice creams would be good on their own, but they work very nicely together.  These particular recipes are extra creamy and ‘custardy’… perfect for a late night study snack at Hogwarts.

savour… childhood heroes

Get the rest after the jump…

Butter Beer Duo

There are many root beer ice cream recipes out there.  Most of them call for root beer extract.  You should be able to find it through an online search.  My local search for that ingredient turned up nothing.  For that reason, I came up with an alternate solution that exceeded my expectations.  By smashing up the root beer candies into ‘sugar’ I got the flavor and sweetener.  Now, I wonder what other candy flavored ice creams I could make.  Ideas? 

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Before you start:

You could use a scotch extract if you can find it.  The results would be firmer.  In truth, the alcohol is nearly all cooked off here leaving nothing but delicious behind.

The liquid mixture that you add to the egg yolks should be brought to a simmer only.  Do NOT boil.

It is critical that you continuously whisk the egg yolks as you add the hot liquid and after you return the pan to the stove.  Not doing so will yield flavored scrambled eggs.

The finer you grind up the candies beforehand, the better.

To serve we simply put in an equal number of each flavor and topped with whipped cream and a few root beer jelly beans.

Butterscotch Ice Cream

The ingredients:

  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon unsalted butter
  • 1 cup half and half (light cream)
  • pinch of salt
  • 2 teaspoons scotch or bourbon
  • 3 egg yolks
  • ¾ cup heavy cream
  • 1 teaspoon vanilla

The method:

  1. Put sugar, butter, half and half, scotch, and salt in a medium saucepan.  Bring to a simmer.
  2. In a bowl, beat the 3 egg yolks.  Add about ¼ cup of the warm liquid while whisking vigorously.
  3. Pour the egg mixture back into the pan while whisking continuously.  Return pan to the heat and cook over medium heat while whisking until mixture reaches 175˚.
  4. Immediately remove from the heat.
  5. Pour the heavy cream and vanilla into a metal bowl over ice in another bowl.  Prepare a screen strainer over the bowl.
  6. Strain the warm ‘custard’ mixture into the cream to remove and lumps that may have formed.
  7. Whisk the ice cream mix and store in refrigerator for at least 1 hour.
  8. Process in ice cream maker per manufacturer’s instructions.
  9. Place in airtight container in freezer for 3 hours before serving.
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Buttered RootBeer Ice Cream

The ingredients:

  • ½ cup milk
  • ¼ cup granulated sugar
  • ¼ cup crushed root beer barrel candies (about 12 pieces)
  • 1 tablespoon unsalted butter
  • 1 ½ teaspoons scotch or bourbon
  • pinch salt
  • 3 egg yolks
  • 1 cup cream

The method:

  1. Put milk, sugar, crushed candies, butter, scotch and salt in a medium saucepan.  Bring to a simmer, whisking until all of the crushed candy has melted.
  2. In a bowl, beat the 3 egg yolks.  Add about ¼ cup of the warm liquid while whisking vigorously.
  3. Pour the egg mixture back into the pan while whisking continuously.  Return pan to the heat and cook over medium heat while whisking until mixture reaches 175˚.
  4. Immediately remove from the heat.
  5. Pour the heavy cream into a metal bowl over ice in another bowl.  Prepare a screen strainer over the bowl.
  6. Strain the warm ‘custard’ mixture into the cream to remove and lumps that may have formed.
  7. Whisk the ice cream mix and store in refrigerator for at least 1 hour.
  8. Process in ice cream maker per manufacturer’s instructions.
  9. Place in airtight container in freezer for 3 hours before serving.
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