Monday, March 26, 2012 Written by Ryan Ranspach
I wanted to try something more fruity than chocolaty for this batch of ice cream. The delectable Soft Parade fruit-infused rye ale from Short's Brewing in Bellaire seemed like a good starting point. I also added some peach syrup from Torani (the stuff they use at coffee shops) to add flavor and chopped up some gummy peach rings to put in the ice cream. The result was pretty good. Not an A+ but a solid effort. I would perhaps add more syrup the next time.
Monday, March 05, 2012 Written by Ryan Ranspach
We wanted to get our Ben & Jerry's on this weekend but with a Michigan beer flair to it. I've really embraced the salty & sweet thing lately, so when I was pondering how to do this recipe, that kinda became the goal. I had some malted milk powder (which always makes ice cream better), some chocolate covered pretzels and some Poet Oatmeal Stout from New Holland Brewing Company. So I figured that if you throw all those together, as Ina would say, "how bad can that be??".
We got an ice cream attachment for our stand-mixer at our wedding shower this past year. I used it once and the frozen bowl attachment as been sitting in my freezer ever since, patiently and plantively waiting to whip up another batch. So, when I saw drinkmichigan.org posted a recipe for a beer flavored ice cream, I knew what had to be done.