OnTap Magazine

NON¦BREWER HACK INGREDIENTS 440-600ml dark beer (we chose a dark beer with low bitterness: Clockwork’s Schwarzbier. If you’d like some bitterness in your ice cream, try using a dry stout) 80g milk/dark chocolate 500ml whipping cream 1 tin condensed milk 3 eggs, separated 1 tbsp icing sugar 1 tsp vanilla essence METHOD Reduce the beer on a low heat until it has a runny syrup-like consistency. Add the chocolate and vanilla essence, and mix until the chocolate is completely melted. Put to one side to cool. Set up three bowls. In the first bowl, whisk the egg whites until they form stiff peaks (NB. do this step first to ensure the whisk is clean). In the second bowl, whisk cream and icing sugar until they form soft peaks. In bowl three, whisk condensed milk and egg yolks until creamy, then stir in the cooled beer- chocolate syrup. Gently fold the contents of bowls two and three together, and then fold in the egg whites. Be careful not to mix too aggressively so that it stays fluffy. Pour into a tub, pop on the lid, and freeze. On your next brew day, grab some wort from your kettle before you add the hops. Using wort as the base sugar source for this syrup results in a complex malty flavour, with a dark caramel sharpness from the boiling down step. INGREDIENTS 2 litres unhopped pale wort (you can even play around with different base beer worts), or you can just rehydrate some dry malt extract (DME) if you don’t want to sacrifice your brew volume. 1 tsp vanilla essence 4 tbsp pouring cream METHOD Simmer the wort down, stirring often, until it forms a thick, sweet syrup (we tried to measure the original gravity, but our refractometer doesn’t read above 1.130, so it was well over that). Stir in the vanilla essence and the cream. Pour over your beery chocolate ice-cream, or just attack it with a large spoon. INGREDIENTS 300g fresh fruit (we used blueberries, but you can try pitted cherries, raspberries or any other berry) 1 cup sugar 150ml water 330ml Kriek, or other available fruit beer, chilled METHOD Puree the fruit, sugar and water with a blender. We kept the fruit a bit chunky, but you can puree until smooth if preferred. Bring the mixture to a simmer in a saucepan, stirring until the sugar has dissolved. Remove from the heat and let cool. If you’d prefer, you can strain the syrup through a sieve to remove the fruit skins. Mix the syrup with the Kriek and pour into a plastic container. Place some cling-film directly over the surface, and seal with an airtight lid. Freeze until firm. If brewing isn’t your thing, give your local homebrew store a ring to get hold of some dry malt extract. Mix 100g of the powder into 250ml boiling water, simmer until it forms a sweet syrup. Then stir in your vanilla essence and cream. BEER AND CHOCOLATE ICE CREAM WORT CARAMEL SYRUP Makes approximately 500ml BLUEBERRY AND CHERRY KRIEK SORBET ontapmag.co.za | Summer 2019 | 57