Rhinegeist Recipes: Press Tart Ice Cream



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Justin Uchtman is the executive Chef at Sartre OTR. He's a good friend of Rhinegeist, a big fan of obscure live Cypress Hill bootlegs, could sit entranced by liquid nitrogen smoke for hours, and loves cooking with beer.

It's getting warm out there, and you know two things that go great with the heat? Beer and ice cream. In particular, our lip-smackingly tart, low-ABV Berliner Weisse, Press Tart, is a no-brainer warm weather quencher, and its fruit-forward-yet-refreshingly-dry flavor profile makes it perfect for serving á la Mode. So we thought "Hey, we'll just save ourselves a step and combine them into one delicious frozen treat." On its own, Press Tart ice cream is blissfully creamy beer alchemy, but we wholeheartedly encourage you to take it to the next level and and punch a hole through the Texture-Flavor Continuum by throwing a scoop on top of a cold glass of fresh PT to create your own BEER FLOAT! If this is wrong, we don't want to be right. Read on to find out how you too can work this magic from the comfort of your own temperature-controlled kitchen!

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Ingredients:

2 c whole milk

2 c heavy cream

8 oz granulated sugar

12 ea egg yolk

½ tsp salt

¼ tsp vanilla extract

1 can Press Tart

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Instructions:

  • Heat cream and milk in pot until it begins to steam

 

  • In a separate bowl, whisk egg yolks and sugar with vanilla extract. Slowly add in the warm milk and cream, one cup at a time, until half of the dairy mixture is thoroughly mixed with the yolks.

 

  • Pour the mixture into the remaining milk and cream. Keep on a medium heat and cook for five minutes, stirring constantly.

 

  • Remove from heat and let cool to room temperature. Add one can of press tart.

 

  • Pour mixture into the Ice Cream attachment for your mixer (oh yeah—you need one of these sitting in your freezer overnight). Set it, forget it, and enjoy when the mixture has attained the desired creamy, slightly fluffy texture. (We used liquid nitrogen, which is a little trickier to get your hands on, but makes you look like a Dessert Wizard when you use it—see the gif below.) If you're less  DIY-chef and lean more toward immediate gratification when it comes to ice cream (no judgment here), Press Tart ice cream will be available soon at the Sartre Chute Shack™, located in our taproom. 
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Published on by Rhinegeist.