Beer.  It’s Whats For Dessert…

by Dave Adams*

While planning the food pairings featured at the latest Green Flash beer release of Sleepin’ with Shaggy and Silva Stout, Chef Gregory (Leroy’s Kitchen+Lounge) had an idea to make some ice cream using Sleepin’ with Shaggy as a key ingredient.  Sounded good to me! So, I suggested we make a caramel reduction and use it to drizzle over the ice cream…  Then, we fused our ideas- and decided to put the Sleepin’ With Shaggy caramel sauce IN the ice cream. Little did I know at the time, Greg had access to a full-on ice cream making facility.  After pleading for an invite to assist in the ice cream making process, I was granted an invitation to join in.  On January 25th I headed down to Barrio Logan to make some beer caramel ice cream.

Let’s start with a snapshot of the man who’s been making ice cream in this joint for 13 years.  He’s 1 of 2 people with the knowledge of their top secret recipes.

First we take the cream mixture:

Then mix in the ingredients.  The typical process begins with a base of cream, and add-ins to this batch include vanilla beans and eggs (or they add other ingredients – like chocolate etc. to create the basic flavor for the ice cream).

Then, they add the mixture into a sweet Italian gelato machine.  This machine churns the cream and freezes it in roughly 7 minutes!

Gelato usually has less air than American ice cream, provides a completely different (in my opinion, better) mouthfeel.   So imagine: less air with a little more butterfat and you end up with some pretty yummy ice cream.

NOW -  it is time to break out the decadent caramel reduction sauce that Gregory (Executive Chef at Leroy’s Kitchen+Lounge) made out of our Sleepin’ with Shaggy, a brandy barrel aged barleywine.

The master ice cream maker  “ribbons” the caramel sauce through the waterfall of ice cream to add layers of flavor.

Let’s try some!  I had no idea how noticable the flavor and texture difference would be between freshly made and frozen ice cream.

Here is Greg, proudly holding the final product that was served to the 200 ppl who attended the January 28th bottle release in the Green Flash tasting room:

Thanks to everyone for the experience.  Cheers! Until next time -

-Dave Adams*

*Dave Adams is the Tasting Room Manager and Certified Cicerone for Green Flash Brewing Co.   He specializes in beer education and beer and food pairings.  He is going to be a key contributor to the Behind the Flash blog, telling tales from his travels and adventures in beerland!