I came home in the middle of the day today to grab some lunch on the go and there was a package in front of my door.
I knew exactly what it was and I was beyond excited!
You see, last month I entered Rodelle’s Great American Ice Cream Challenge with my Drunken Cherry Coconut Ice Cream. To my absolute surprise, I got 3rd place!
So I knew that this package contained a bunch of goodies that I couldn’t wait to play with. Squeel!
Wyatt was really excited too! Can’t you tell…
The rest of the day at work was basically equivalent to a torture chamber. Like letting a little kid open their Christmas present containing the hottest new toy and telling them they have to go the church before actually playing with it. Pure. Torture.
When I got home, I played with some of the ingredients. I’m not quite sure if it is healthy how freaking excited I get about this kind of thing or how much of my time is consumed with thinking up my creations. I even dream about them. Seriously.
I had a dream a few weeks ago about a vanilla bean ice cream served with a syrup that was made from cooking down Guinness. And today, I made it reality. I literally made a dream come true. It’s a gift, people.
- Combine milks, sugar, seeds of vanilla bean, and vanilla bean pod in a medium sauce pan over medium heat.
- When slightly warm, whisk in arrowroot powder.
- Heat for a few minutes until the sugar is dissolved. Do not boil.
- Remove from heat, discard the vanilla pod, and chill in the refrigerator for at least an hour and up to overnight.
- Freeze according the manufacturers instructions in an ice cream maker.
- If you do not have an ice cream maker, place in the freezer and stir vigorously about every hour for 6 hours.
- Combine beer and sugar in a saucepan over medium high heat.
- Cook, stirring occasionally until reduced to a thick syrup. (it should be about 1/2 cup)
- Store in the refrigerator until ready to use.