Scoop Adventures, The Best Ice Cream of the 50 States. As soon as I got this book and looked over Lindsay's blog I was immediately inspired by the Boozy Scoops and then I saw the one I loved the most. It was meant to be- my eyes locked on the Hops & Nuts Ice Cream and there was no going back!
So begun my epic journey to find hops. Day 1 ended unsuccessfully after going to 2 different places to find some. Day 2 and I woke up early popped into Karp's Hardware and Homebrew almost the minute they opened. Then I had to decide on what variety of hops to use. For those of you that don't know much about hops there are tons of different types of hops that have different characteristics and aromas. (Okay I know this is a bit geeky bear with me). I chose Citra hops, which is known for (duh) it's citrus aroma and flavor.
So the hops inspired me further and I decided I needed to adapt this recipe a bit. To take the citrus notes in this hop variety a step further I added some lemon, orange and lime zest. I also thought that honey would really play nicely with the hops and the citrus rather than plain ole sugar. So I got a little crazy.... I know I can never leave anything alone! I exhaust myself sometimes.
The hops come in these little flavor packed pellets which I let steep in the custard before cooling and freezing. Oh yeah they became fast friends, then they got all seXXXy with each other..... when all the ingredients came together it was just a beautiful explosion of citrus, and hops- taking that bitch over the edge was the nuts. Oh those toasted pine nuts well they made this reminiscent of an Italian spimoni- Like hop spimoni!
What you need
Adapted from Scoop Adventures, Hops & Nuts Ice Cream1/2 cup pine nuts
2 teaspoons citra hop pellets
1 1/2 cups whole milk
1 tablespoon corn starch
1 3/4 cup heavy cream
2/3 cup honey
1/8 teaspoon salt
zest of 1 medium orange
zesy of 1 small lemon
zest of 1/2 lime
How to make it1- Preheat oven to 350º
2- Toast pine nuts for 10 minutes on parchment paper, set aside for use later.
3- Mix together cornstarch and 2 tbsp of the milk in a small bowl and set aside
4- In a medium saucepan over medium heat whisk together the milk, cream and honey.
5- Once it comes to a boil remove from heat pour in and whisk the reserved milk and corn starch mixture.
6- Place back on heat and let it boil and simmer until slightly thickened (this should only take a couple minutes)
7- Remove from heat and add in the orange, lemon and lime zest
8- Place hops in cheesecloth tied with kitchen twine.
9- Place parcel of hops in the pot with custard - cover and let steep for 30 minutes. After its done remove and squeeze out excess liquid.
10- Place in fridge overnight.
11- Next day pour chilled custard into ice cream maker according to manufacturer's instructions. When completed add in toasted nuts.
12- Let set- if you can. This is soooo good you will wanna dig right in!
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