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20 August, 2014

Drunk on vegan beer ice cream

Well, okay, not exactly drunk. Just happy. Because beer ice cream. WHAT. This stuff is good (and I think many non beer lovers would agree).

A couple of weeks ago I had the pleasure of an afternoon at the Clarkshaws Brewery open day. If you were there, I probably talked to you. I don’t remember. What I do remember is the beer ice cream, which I haven’t been able to get out of my mind. I knew a vegan version needed to exist so that I could taste it.

In my experimenting I used two beers, including the Hellhound IPA produced by Clarkshaws and Black Rose Chocolate Stout made by Pitfield Brewery.

Three frozen treats were concocted: IPA ice cream, chocolate stout ice cream, and chocolate stout chocolate sorbet. I’ve included recipes for the first two, but I’m not happy enough with the texture of the sorbet yet to share that recipe.

Clarkshaws Hellhound IPA and Pitfield Brewery Chocolate Stout
Hellhound IPA by Clarkshaws and Black Rose Chocolate Stout by Pitfield Brewery

I started with the IPA and kept the ingredients list to a minimum just to see how the freezing would go and what the resulting texture would be. Alcohol inhibits freezing (and ice crystals, in small quantities) and I often add a tablespoon or two of vodka to a base to create a softer end result, but would it work when more than half of the liquid was beer?

The short answer is yes, with a texture that improved over a couple of days in the freezer, but while delicious it was still a little icy. I decided to opt for more fat and stabilisers in my next batch.

A brief explanation of xanthan gum

There’s a big long chemical explanation behind the magic of xanthan gum, but I’ll keep it short (and if this already sounds too complicated then tell yourself “because science” and skip to the recipe). This gum does a few things: it emulsifies (think best friend maker of fat and water), maintains air bubbles, and inhibits the formation of ice crystals.

The end result of using xanthan is a creamier, smoother, and richer product. Nearly every commercial ice cream utilises at least one gum in its preparation, so why shouldn’t I?

Maybe I’ll add more sugar next time (incidentally, sugar also inhibits ice crystal formation so never try to make low sugar ice cream by cutting it down because, again, science), but all in all I’m happy with how it turned out.

Recipe notes

The beers should be interchangeable between recipes. Basically what you’re looking for is a rich, bold beer. The flavour is marked but not in your face, and I think as such it would get lost completely with some dull big brand lager.

While xanthan will improve the texture of your ice cream, even with just a tiny quantity,  you can make frozen desserts without its inclusion. The texture will be different and you may need to thaw your ice cream a tad before scooping, but the world won’t end. 1/2 teaspoon may be overkill, but the texture is ace.

If you don’t have access to glucose syrup (in the UK it’s in the baking section of most large supermarkets) then corn syrup should suffice.

Considering these were experiments, the serving sizes are small and unmeasured. Maybe around 500 millilitres each.

Vegan IPA Beer Ice Cream

Vegan Beer Ice Cream
While I used Hellhound IPA by Clarkshaws Brewery, which I highly recommend, so long as you stick to a rich and bold IPA this ice cream recipe should work fine.
Ingredients
  • 150 millilitres (½ cup plus 2 tablespoons) rich IPA
  • 105 grams (½ cup) granulated sugar
  • 2 teaspoons glucose syrup
  • ¼ teaspoon vanilla extract
  • Couple pinches salt
  • 260 millilitres (just over 1 cup) alpro soya cream
Directions/Method
  1. Whisk beer for a minute to release any carbonation. Heat the flat beer in a small saucepan with the sugar, only until it dissolves. Add the vanilla extract, glucose syrup, and salt, stirring to combine. Pour into a bowl and leave to cool to room temperature.
  2. Once cooled, stir through the soya cream and refrigerate until cold (at least an hour, preferably several). Churn according to the instructions that came with your ice cream maker.
  • Makes: 1-2 servings
  • Cuisine: Fusion

Vegan Chocolate Stout Ice Cream

Vegan Beer Ice Cream
Pitfield Brewery’s Black Rose chocolate stout is ideal for this ice cream, but any chocolate stout ought to do.
Ingredients
  • ½ cup unsweetened soya milk
  • ½ cup vegetable oil
  • 120 millilitres (½ cup) chocolate stout
  • ½ teaspoon chocolate extract
  • 50 grams (¼ cup) sugar
  • 2 tablespoons plus 1 teaspoon glucose syrup
  • ⅛ teaspoon salt
  • ½ teaspoon xanthan gum
Directions/Method
  1. Whisk the beer for a minute or so to release carbonation. Add the soya milk to a blender or liquidiser and, while on a medium to high speed, slowly drizzle in the oil to make a single cream.
  2. Add all remaining ingredients and blend until smooth and sugar crystals are dissolved. Refrigerate for at least one hour but preferably more, until very cold. Churn according to the instructions that came with your ice cream machine.
  • Makes: 1-2 servings
  • Cuisine: Fusion
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  • This is laap tod, a deep fried version of a popular salad in Thailand. Laap is a sour and spicy salad made with ground meat, lots of herbs, and crunchy ground toasted rice. To make laap tod this mixture is made into meatballs and fried. As you can see, it's perfectly possible to make a vegan version. I'll be serving this, along with the items below (subject to ingredient availability but I'm not anticipating any hiccups sourcing), at my next supper club on December 6. There are still a few tickets left. Link in bio and all that.⁠
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🟢Moo grop gratiem: Crunchy faux pork with fried garlic (welcome snack)⁠
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🟢Yam woon sen: spicy, sour, sweet glass noodle salad⁠
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#ลาบทอด #วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #vegansofldn #veganlondon #veganinlondon #londonvegan #londonvegancommunity #veganlondlife #veganlondoner #londonvegans #londonveganfood #londonveganeats⁠
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#ข้าวเส้น #แคบหมูเจ อาหารไทใหญ่ #แม่ฮ่องสอน #khaosen⁠
#vegan #veganfoodshare #veganfood #veganeats #noodles #noodleslover #noodlesfordays #noodlestagram #วีแก้น #อาหารเจ ⁠
#อาหารไทย #อร่อย #thaifood #veganthaifood #วีแกน #มังสวิรัติ #thaifoodstagram #vegansofinstagram #whatveganseat #vegansofig #feedfeedvegan #bestofvegan #veganfoodisnotboring #thevegansclub #veganeatsplease #veganmeals ⁠
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Then there's Raan Jay (as in older sister, not the vegan diet jay) Rin (a name, I think) Aahaan Nuua (Northern food), who offers an immense spread of Northern Thai foods. I bought a selection, including nam prik noom (a relish made with grilled long green chillies) with pickled bamboo shoot, kaeng prik makua yao (long green aubergine stir fried with chilli, oil, sichuan peppercorn, galangal), kaeng ho (a Northern curry where at least one curry is stir fried with glass noodles and other bits – a great way to use leftovers), kaeng kanun (jackfruit curry – how good is it to see jackfruit without BBQ sauce?), kaeng hua plee (banana blossom curry).⁠
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The only problem is there's no garlic during the jay festival and Northern food is incomplete without it.⁠
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Northern Thai cuisine is, unfortunately, quite underrepresented in the Thai food repertoire outside of the North itself, and I have heard central and Southern Thais express negative opinions about the food from this region because it is so unique compared to other parts of the country.⁠
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#วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #northernthaifood #vegantravel #vegantravels #vegansofinstagram #thaiveganfood #jackfruitcurry #getinmybelly #hypefeast #veganfeast #veganphuket #phuketvegetarianfestival #อาหารเหนือ #น้ำพริก #น้ำพริกหนุ่ม #เทศกาลกินเจ #เทศกาลกินเจ2562 #เทศกาลกินเจภูเก็ต #droolclub #feedfeedvegan #bestofvegan #vegan⁠
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  • in🇹🇭 Lunch with @veganmiam at Dok Bua restaurant in Phuket. Thank you @napatcs for the recommendation! The crying tiger mushrooms and lemongrass tamarind fish were the standouts.⁠
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⚪Moo kua glua: Phuket special dish that means toasted salted pork. This was simple but good, served with carrot and kaffir lime leaf.⁠
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This is her kaeng som, or sour curry. In the rest of Thailand, to differentiate from the central style of sour curry, this curry is referred to as kaeng luang. The word luang translates to yellow, only this is not the mild coconutty yellow curry on restaurant menus outside of Thailand. By contrast kaeng luang is redolent with fresh turmeric and chillies that set your innards alight. ⁠
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#แกงส้มเจ #แกงไทย #แกงเจ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #aroihere #vegantravel #eatandshout #วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #hatyai #เทศกาลกินเจ #เทศกาลกินเจ2562 #vegan #veganfood #veganeats #vegancurry #thaicurry #veganmeals #vegandinner #gaengsom #sourcurry #veganthailand #vegansofig #veganinthailand⁠
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#ขนมจีน #ขนมจีนเจ #แกงไตปลา #แกงกะหรี่ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #kanomjeen #currynoodles #วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #เทศกาลกินเจ #เทศกาลกินเจ2562 #เทศกาลกินเจภูเก็ต #vegan  #veganfood #veganeats #vegantravel #vegansofinstagram #vegansofig #feedfeedvegan #bestofvegan #veganfoodisnotboring #veganbreakfast #foodhistory

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