“Go On And Treat Yourself!”

I love making my own Ice Cream, and often like using stouts and even a Black or White Vanilla Porter makes an excellent Ice Cream. I had an extra bottle of Cherry Stumpie and I really wanted to give it a go, the result was fantastic! I liked it so much I made another batch and took it even further and made Ice Cream Sandwiches which was a real hit for a Sunday Lunch Dessert. I know not everyone owns an Ice Cream Maker, so I have added an extra recipe for those that don’t. So you have two choices, just the ice cream and treat yourself, or go the full monty and impress the guests!

Cherry Stumpie Ice Cream with an Ice Cream Maker

Ingredients

• 4 egg yolks
• ½ cup sugar
• 1 cup Cherry Stumpie (That leaves a little for you to sip on)
• ¹⁄₂ cup quartered pitted fresh or frozen (thawed and drained) cherries
• 1 cup heavy cream
• ¹⁄₂ cup Cream Cheese

Method:

• In a medium bowl, quickly whisk the egg yolks and sugar until the mixture is pale yellow.
• In a heavy-bottomed saucepan over medium heat, bring the beer, cream and cream cheese to a simmer.
• Slowly pour the beer mixture over the egg mixture, whisking constantly to temper the yolks.
• Return the mixture to the pan and cook over low heat, stirring frequently, until it thickens.
• Pour the mixture into a bowl and stir in the cherries.
• Freeze in an ice cream maker according to the manufacturer’s directions.

If you are going to make the Sandwiches, I would suggest transferring the Ice Cream before it is fully frozen into a bread bin or something else that will make it easier to cut out the Ice Cream with a Cookie Cutter.

Cherry Stumpie Ice Cream without an Ice Cream Maker

Ingredients

• 2 Cups Vanilla Ice Cream softened.
• 1 cup Cherry Stumpie (That leaves a little for you to sip on)
• ¹⁄₂ cup quartered pitted fresh or frozen (thawed and drained) cherries

Method:

• In a small saucepan over high heat, bring the Cherry Stumpie to a boil. Reduce heat to a simmer and cook until reduced to 1/4 cup, 20 to 25 minutes.
• Pour into a large bowl and let cool to room temperature.
• Using a sturdy spatula, fold the ice cream, cherries into the Cherry Stumpie reduction.
• Freeze until firm.

Again, If you are going to make the Sandwiches, I would suggest transferring the Ice Cream before it is fully frozen into a bread bin or something else that will make it easier to cut out the Ice Cream with a Cookie Cutter.

Sugar Cookies Recipe

This recipe actually comes from my Grandmother, it makes quite a few cookies but you can always freeze the dough you don’t use and use it again later.

Ingredients

• 1 Cup unsalted butter
• 1 Cup granulated white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 cups all-purpose flour

Method:

• Preheat oven to 180°C.
• In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
• Beat in extracts and egg.
• In a separate bowl combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
• DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
• Bake at 180 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

I just used the Cookie Cutter that I used for the Cookies to Cut out the Ice Cream and placed a cookie on each side and Placed them back in the freezer a bit before serving. Hope you enjoy it!

– Woodrow-

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