Annual Food & Drink Issue
When you’re out for a night on the town, the bartender may ask, “Shaken or stirred? On the rocks or neat?” But in these local Chattanooga kitchens, you can enjoy your favorite spirits by the spoonful. Varieties of whiskey, tequila, and beer give these recipes a special oomph in the flavor department. Enjoy these spirituous treats and remember – cook responsibly.
Photo by Rich Smith, Headshot by Meghan Campbell
Angela Ballard, Highland Park
“I first had this rich ice cream when my husband and I were traveling in Ireland, where Guinness beer was born. We love making it with locally brewed stouts. It’s terrific in beer floats, too, as a decadent dessert cocktail that’s creamy and malty with hints of coffee and chocolate flavors.”
Makes 1 quart
In a saucepan over medium-low heat, simmer the stout beer for 10 minutes or until reduced by more than half. Remove from heat and allow to cool.
In a heavy saucepan over medium heat, combine the cream, milk, sugar, and vanilla. Heat until small bubbles begin to form at the edge. Remove from heat.
In a medium bowl, beat the egg yolks. Add 1 cup of the cream mixture, whisking to combine. In small amounts, pour the egg mixture into the cream mixture, stirring constantly.
Return to the stove at medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (approximately 5 minutes).
Remove from heat and strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing the wrap against the surface of the liquid to prevent a skin from forming. Refrigerate for a minimum of 2 hours, preferably overnight.
Add the stout beer reduction to the cream mixture and whisk to combine thoroughly.
Pour into the canister of an ice cream freezer, and freeze following the manufacturer’s instructions.
Transfer to an airtight container and freeze until ready to serve.
