Wednesday, July 24, 2013

Shiner Bock ice cream

Shiner Bock ice cream recipe

New York has changed a lot since I moved here. While the city will always have its challenges, the living has become a bit easier in the past year with a surge in the availability of certain favorites.

For instance, when I visit the grocery store I can now add a few bottles of Topo Chico to my cart. If I have a craving for tender smoked brisket, there are several places within walking distance to find it. While breakfast tacos and pillow-soft kolaches may still be a train ride away for me, just the fact that they now exist in New York is cause for celebration. And for many, perhaps the most welcome addition has been Shiner Bock.

Shiner’s ubiquity in Texas reflects just how beloved it is, and it’s the rare place that doesn’t offer it. So it was always something of a shock to Texans who’d just moved to New York to discover it wasn’t here. “Where is the Shiner?” they’d often ask. Because of this, its arrival a couple of months ago was met with much fanfare and excitement. Not only did the news make headlines but also when you’d go to the grocery store, you’d see Texans taking pictures of the bottles just because it was so novel to see it on shelves.

shiner bock ice cream

Its appearance couldn’t have come at a better time, as nothing beats a cold beverage during the hot summer. Though I’m also partial to frozen treats to help me stay cool, which is why I took a bottle of Shiner and instead of drinking it, made a batch of ice cream with it instead.

Of course, I realize that for some this pairing may seem strange but it’s not completely uncharted territory. And if you’ve ever been to Amy’s in Austin, then you may have even had their version of Shiner Bock ice cream. As for myself, I’ve long wondered how it would be since friends would tell me how delicious it is. Would it be odd and taste like a beer slushy or would it be sweet with just a hint of wheat and hops?

Without knowing exactly what I was doing, I ended up making several versions—one with only heavy cream, Shiner Bock, and sugar, and then a couple of variations with a more complex yolk-based custard. After several batches, the one with a dash of salt and brown sugar ended up being the favorite. It had a creamy, caramelized flavor and while the beer wasn’t obvious, its malty presence did make itself known.

Now, in German the word “bock” means male goat. Because of this, I briefly considered making the ice cream with some goat’s milk, but decided that might be a little too funky. But in a nod to the name, in one round of testing I did serve the Shiner Bock ice cream topped with cajeta, the Mexican goat’s milk caramel, along with a handful of chopped peanuts for a satisfying salty crunch. It was a hit.

shiner bock ice cream

While I realize this combination might not be for everyone, it is definitely worth a try for the adventurous. And if you’re a fan of both bock and frozen desserts, with Shiner Bock ice cream, you’ll have the two favorites combined into one, along with a fine reminder of home.

Shiner Bock ice cream

2 cups heavy cream
1 cup Shiner Bock beer
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon kosher salt
4 egg yolks, beaten
2 teaspoons vanilla extract
Cajeta, for serving (optional)
Crushed peanuts, for serving (optional)

In a large saucepan, stir together the cream, Shiner Bock, granulated sugar, brown sugar, and salt. Place over medium-low heat and cook just until the mixture is warm—do not let it boil—about 3-5 minutes.

When the cream is warm, scoop out 1/4 cup of the mixture and stir into the beaten egg yolks until well combined. Slowly pour the cream and egg yolks back into the pot and while stirring, continue to cook until the mixture is thickened and coats the back of a spoon, about 2 to 4 minutes. Again, do not let it boil. Remove the cream mixture from heat, stir in the vanilla, and then cool covered in the refrigerator for at least 4 hours.

After the cream has cooled, freeze in your ice-cream machine according to the manufacturer’s instructions. Chill in the freezer for 4 hours for a firmer ice cream or serve immediately for a softer ice cream.

If you like, serve topped with warmed cajeta and crushed peanuts.

Yield: 4-6 servings

Notes: If you don’t have Shiner Bock available to you, you could substitute another brand of bock beer. A stout or even root beer could work well, too. If you don’t have an ice cream machine, here are some tips from The Kitchn, including my favorite from David Lebovitz where you take the cooled custard, place it in a freezer-safe container, and then after 45 minutes stir it every 30 minutes or so until it’s whipped. This method will take about 2-3 hours.

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41 comments:

Dan from Platter Talk said...

I've never tasted such a thing, but I like both bock and ice cream - maybe it's time!

MEL said...

Oh my goodness gracious love alive. This is like a direct line from heaven, a reminder that God loves us and wants us to be happy. You are a genius!

BTW, I bet this would also be delicious with Shiner's unbelievable peach and pecan Holiday Cheer.

Kara said...

When my (now-ex)husband and I got married, we did so in Baton Rouge. At the time, Shiner Bock wasn't available east of the Mississippi. So when my parents asked what they could contribute/bring for the reception my instant response was "30 cases of Shiner!!" To this day, it's one of the things that people still talk about - even though the marriage is long over, the wedding day lives on. :)

Now I HAVE to make this ice cream. My ex and I are still on good terms and I think a quart or so of this would make a nice contribution to his Labor Day picnic this year.

Rocky Mountain Woman said...

I will so try this next time my son comes to visit..he'll think this is SO COOL...

pun intended...

vanillasugarblog said...

Love this.
I'm an ice cream lover of all flavors.

Anonymous said...

Wait, excuse me. What?! Shiner Bock ice cream?! Shut the front door! While I am not from Texas, my Daddy didn't raise no dumby. I have since introduced my husband and friends to it. We make a Shiner Ham every Christmas and Shiner Bock BBQ sauce every summer. I am going to try making this ice cream this weekend and I am sure it will quickly be added to our list of Shiner bock recipes. My dad, my husband and our friends are probably going to love you immensely.

Chef Mojo said...

Thanks for the recipe! I found it via Shiner on Facebook. I've always loved beer flavored ice creams. I first made one around 30 years ago with Sierra Nevada Bigfoot barley wine.

Given that my last name is Bock, I have a particular fondness for Shiner Bock, and bock beers in general. ;-)

Meredith Duffy said...

Are there kolaches in NYC? If yes, please let me know where!

F. Samuel Marchbanks said...

And some of us, of course, will just drive over to the nearest Amy's . . . .

Johnny Carruthers said...

Considering the amount of beer you have in this recipe, how do you manage to get ice cream instead of ice cream soup? Or do you have to freeze it longer?

Sarah | The Sugar Hit said...

Beer ice cream? Yes ma'am.

Karen said...

Lisa, I'm Karin--originally from Germany but living in England now--and down south in Bavaria some ice cream places sell one made with our dark wheat beer. Your recipe brought a smile on my face. :-)

Laura R-J said...

I took a photo of Blue Bell ice cream when it came to Kroger in Richmond, VA! Glad you have Shiner Bock now in NYC.

Anonymous said...

I'm reading this while I sit in the Orlando airport at 5am waiting for my flight home to Texas and it has brought me great joy. Both for the recipe and for the knowledge that I'll be able to enjoy a Shiner when I visit NYC next March.

Anonymous said...

Now then Its mighty hard to find a cold Shiner Bock here in Cebu Philippines.. but they do sell Lone Star - locally brewed which sounds just awful. I think I will try your recipe with the local San Mig- It ain't Tejas but it shore is good. Samatm

Heather Laurel said...

About a month ago I stopped in my local deli/corner store in Bensonhurst & my eyes found the beer section.. What do you know, Shiner Ruby Red & Shiner Bock! I was ecstatic.

Just visited the Shiner Brewery in May - now all my excessive Shiner gear won't look so out of place in NYC. :)

TexanStuckInVirginia said...

What in the fresh piece of sweet nutty fudge!!!???!!!!!!

I can't wait to bust out the ice cream maker this weekend.....good thing I didn't drink that last Shiner in the ice-box!!!!

Thanks!!!

Nikki said...

WOW! I just slapped my mama! ;) Looks like I'm making a beeline to Brookshire's for Shiner Bock and Stubb's Rub!

Rebecca said...

The ice cream looks wonderful. I love malts, and I bet it would make a heck of a milkshake. I am a little more than envious that you get Shiner in NYC. Another reason for us Bostonians to be jealous!

Julie @ Texan New Yorker said...

I love this idea!! Growing up in Texas, of course Shiner Bock was the first beer I ever tried. (And no, I was not yet 21, but that's a different story! :)) I will definitely have to try this ice cream, I think it will be a big hit in my house. Thanks for posting it!
-Julie

Rhondasloan said...

Of course we love it here, but I had no idea so many non-Texans loved Shiner ... can't wait to try this recipe.

The Shiner BBQ sauce comment made me think of Dublin Dr. Pepper (also a Texas original). We used to make BBQ sauce with that ... but now it's selling for $9000/24 bottles on eBay.

DessertForTwo said...

You're a genius!

I don't know how you've lived so long without Shiner. I'm glad you've been reunited :)

Anna Griner said...

My parents are currently in Europe for three weeks. A plate of enchiladas and this ice cream seems like the perfect way to welcome them back to Texas :)

Amanda said...

My family was born and raised in Shiner and my mom's first cousin is now the brewmaster of the Spoetzl Brewery. I posted this to Shiner Beer's wall on Facebook and tagged you! This would be great to have in their hospitality room during the summer!

Kimberly H said...

We got Shiner Bock here in Ohio about 5 years ago & you can even find it on tap a few places here & there! Whoohoo! This Texan Girl was happy happy happy! I'll have to try the ice cream one of these days!

Paula said...

Hey, Lisa - I made this yesterday and it was great! The flavor of the Shiner is very subtle, but it's surprisingly good as an ice cream flavor. Have you ever used burnt sugar? I haven't (and I didn't even realize it was an actual recipe ingredient until I just googled it), but that's the flavor I kept wanting to taste to bring out the flavor of the beer. Also, I used the base for a batch of espresso-flavored ice cream, substituting the Shiner for VERY STRONG espresso (freshly brewed PLUS instant espresso powder), with twice the vanilla and salt and, wow, it's the best ice cream/custard I've ever tasted! I don't have an ice cream maker, but I used David Lebovitz's instructions you linked to, and using a hand mixer every half hour or so, it turned out perfectly! I've never made ice cream before, and that my first time was so successful is a great thrill. This is a wonderful recipe! Thanks!

Mark said...

Shiner can be found in a few places up here in the Madison, Wisconsin area. Steve's Liquor has a few stores around town, and they can order it. There's also a liquor store next to Double S BBQ in Cambridge, WI that keeps it in stock. I believe they do so at the request of Double S, which is far and away the most authentic Texas style BBQ I've had up here (probably because the owners are from Texas).

Lisa (Homesick Texan) said...

Dan--I believe it is time!

MEL--That's a terrific idea! I'll have to try that during the holidays.

Kara--What a great story!

Rocky Mountain Woman--And a great pun it is! Ha!

Vanillasugar--I'm with you--I love all flavors of ice cream.

Anon--Oh! I've never made a Shiner ham but I need to try that. Sounds wonderful!

ChefMojo--With a last name like that I would imagine you would be fond of bocks!

Lisa (Homesick Texan) said...

Meredith Duffy--You can find kolaches at Brooklyn Kolache, in Brooklyn.

Lisa (Homesick Texan) said...

F. Samuel--I reckon many will!

Johnny--There's plenty of heavy cream and egg yolks so it freezes just fine.

Sarah--I agree!

Karen--Oh, a dark wheat beer ice cream sounds wonderful!

Laura R-J--Ha! I take photos of it even when I'm home in Texas!

Lisa (Homesick Texan) said...

Anon--I'm glad it brought you jou!

Samatm--I think any good, dark beer would work. And that's interesting that you can get Lone Star in the Phillippines, even if it's locally brewed.

Heather Laurel--Yep, that's how I felt the first moment I saw it.

TexanStuckinVirginia--You're welcome. Enjoy!

Nikki--A wonderful combination!

Rebecca--Oh! It would make a terrific milkshake!

Julie--You're welcome! And your secret's safe with me!

Rondassion--Yes, I also love Dr Pepper barbecue sauce, but that's an insane price!

DessertForTwo--It was a sweet reunion!

Anna Griner--That will be a fine welcome home!

Amanda--Thanks for sharing--it would be great thing to serve in their hospitality room during the summer! And how cool you're related to the brewmaster.

Kimberly--That's good to know it's also in Ohio!

Paula--You're welcome--I'm glad you enjoyed it!

Mark--Next time I'm in Wisconsin, I'll have to try Double S!

Meghan said...

This sounds so amazing!!! It is mostly because I am pregnant (with no AC and 90 degree weather) and really home sick for Texas these days. I currently live in Germany and love it here, but days when I really homesick I wish I could just go to the fridge and pull out a Shiner. I will have to try this whenever I can get my hands on some.

Heather said...

I made this recipe this weekend and it is very interesting and very tasty. Raising a bottle of Shiner to your great idea!

Shelley said...

I'm heading to Dallas this weekend, and then west Texas, flying in from the West Coast:

That ice cream looks just about perfect for my arrival.

Shelley said...

Speaking of ice cream, I just mentioned the lavender recipe that was here on the Dovegreyreader site, which has a lavender theme today.

southernspoonbelle said...

Oh my. Soon as I have access to Shiner and an ice cream maker, this is happening. Cajeta with nuts on top also looks like a winner.

Danielle said...

Man, wish I could find some Shiner in Western New York. What's the hold up, folks?? Just drank the last of the few cases I brought when I drove up from Texas in January (yes, I've been nursing them). Also, a new bakery in the Buffalo area just started serving kolaches if anyone's interested. It's called Magpie's Bake Shop in the City of Tonawanda.

Randle said...

I'm seeing a Shiner beer float with this Shiner ice cream in it--because why not?

Eric said...

This looks really good! My wife and I recently moved to Portland and I'm experiencing the same kind of No-Shiner-Shock. We're actually trying to get some friends from Texas to send us a case of Shiner Black.

Kelsey said...

I love, love, love Shiner. I've never thought to use it in ice cream. Thanks for the great idea!

Mara said...

I'm an okie living in Brooklyn and am happy to hear shiner is here. Many fond memories of it including college spring break in south padre island when we realized they were available in cans which we could drink on the beach!

And why is cajeta so hard to find here...Ugh



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