Tag Archives: Ice Cream

Dragon’s Milk Ice Cream Recipe


Makes 1 quart

1/2 Vanilla Bean
1/2 Cup Whole Milk
1/2 Cup Chocolate Milk
1 Cup Heavy Cream
2/3 Cup New Holland Dragon’s Milk
2 1/2 Tablespoons Robust Molasses
4 Egg Yolks
1/3 Cup Sugar
1/2 Teaspoon Vanilla Extract
1 Teaspoon Dark Drinking Chocolate or Cocoa

Split vanilla bean lengthwise and scrape into a medium saucepan. Add the pod, milk, chocolate milk, and cream into the saucepan. Bring to a boil over medium heat, once boiling turn off the heat and add drinking chocolate. Stir in drinking chocolate and then cover the pan. Let sit for 30 minutes so flavors infuse.

In a small saucepan whisk together the Dragon’s Milk and molasses. Bring to a boil over medium heat. Once boiling turn the heat off.

In a large mixing bowl, whisk the yolks, sugar, and vanilla extract until combined.

Whisk in a few tablespoons of the hot cream mixture, then very slowly begin to whisk in the rest of the hot cream mixture. Be careful not to add too much too quickly, you don’t want to cook the eggs.

Pour the mixture back into the medium saucepan and remove vanilla pod.

Add the beer/molasses mixture into the cream mixture.

Cook over medium heat, stirring often with a wooden spoon, for 8 to 10 minutes or until you think it has thickened enough that it is coating the back of the spoon.

Refrigerate in bowl overnight.

The next day, add the mixture to an ice cream maker according to the manufacturer’s instructions.

Beer & Ice Cream

You don’t hear very often about wine drinkers pairing wine with a good ice cream. Sure it can be done, a good sherry would probably work well with a light vanilla or there are always Wine Cellar Sorbets. But what happens when you want to mix up the flavors of your ice cream and try something different then a vanilla or chocolate. It becomes a lot hader to pair the two. ¬†Beer and ice cream are an excellent team. This is a pairing I feel beer has the biggest edge over wine. Beer has a broad range of flavors and it presents an unlimited possibility for ice cream and dessert pairings. Beer floats rock and they seem to be appearing on menus all over the place and for good reason, the richness of the cream goes well with the CO2. All you have to do is replace the root beer with one of the endless number of stouts out there. Beers that incorporate layers of flavors like honey, pumpkin, coconut, apple, and raspberry are practically begging to be paired with their food counter part or tossed into the ice cream machine. I have always been a fan of coffee and ice cream so a Russian Imperial Stout with vanilla bean ice cream is a perfect combo in my book. But try your own ice cream and beer combo and let me know. Would love to hear about an ice cream that has worked well with an IPA or a sour.