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Hop ice cream

600 minutes - 1 quart

Summers in Montreal, go hand in hand with beer. There is such a wide variety of brews here. My corner store has a TON, most are made locally too. Me and Devine like craft beer a lot, hard to not drink everyday. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream!

Sweet and bitter! SUPER TASTY! Felt like I used just the right amount. This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats)!

I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour, if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time. Another experiment! We tried another batch of hop tea a few days after, adding twice as many hops and it ended up tasting too strong. We'll stick to warm infusions for now.

The hops used in this recipe are an American variety called "Colombus". We got them from La choppe a Barrock on Villeneuve et Coloniale every time we make homebrews we pick up the ingredients there! You can buy a wide variety of hop buds there, you can even get the pellet kind.

It was my second time using the ice cream maker, I got it from the 'Free stuff Montreal' group on facebook. It looks like a little red pail, super cute. The woman I got it from even had the manual! You can make ice cream without a machine, although having one helps with the 'churning' process. It saves a lot of time and effort. If i hadn't gotten that ice cream maker for free, i dont think id have one but since it's here might as well use it!

This recipe wouldn't have happened without the instructions from The Kitchn. Their vegan ice cream tutorial was super helpful. They have a ton of images on their site too, so if you're more of a 'visual' cook you should check it out!

If you too, are having too many beers these days, try and cook with hops instead. Same taste, different format!

Ingredients

Hops7 budsCoconut milk2 X 378ml cansMaple syrup1/2 cupSea salt1/4 tspCornstarch1 1/2 tbspVanilla extract1 tspHops7 budsCoconut milk2 X 378ml cansMaple syrup1/2 cupSea salt1/4 tspCornstarch1 1/2 tbspVanilla extract1 tsp

Instructions

Roughly chop 7 hop buds (may want to use less if you want it less hoppy). Place leaves into the center of a cheese cloth and make a little loose pouch with it, tying the end. Reserve for later.Shake your 2 cans of coconut milk before opening them, full-fat coconut milk separates over time and shaking will help to mix it up again. Reserve 1/2 a cup of coconut milk for later, put the rest in a pan with 1/2 cup of maple syrup and 1/4 tsp of sea salt. Bring up to medium-low heat, stir until the maple syrup has dissolved completely.Stir 1 1/2 tbsp of cornstarch into the 1/2 cup of coconut milk that was set aside, when dissolved pour into the pan with the rest of the coconut milk while whisking slowly. Increase the heat to medium and add your hop pouch! Let the mixture cook for about 8 minutes, don't let it come to a boil. Reduce the heat if necessary. Move the pouch around once in a while, pinching it down lightly with a wooden spoon to get some of that nice hop flavour out into your ice cream base.Remove from heat, stir in 1 tsp of vanilla extract. Leave it to cool, don't remove the hop pouch!When cool, take the pouch out and squeeze out all of the 'hop juice' into the pan using your hands. Mix one last time and pour into a container. Place a sheet of parchment paper over the top so you don't get a 'skin' forming on the surface. Refrigerate for at least 4 hours (or overnight!).Pull your ice cream out of the fridge, it should have a thick pudding-like texture. Pour into your ice cream maker and churn it to desired consistency (i let it run for ~23 minutes). If you don't have an ice cream maker, please refer to any these 6 methods from the Kitchn - '6 ways to make ice cream without an ice cream machine'.Transfer to a container and press a sheet of parchment paper over the top to keep ice crystals from forming. Your ice cream should be ready to eat in 5 hours or so! If you want harder ice cream wait until the next day to eat it. Enjoy!
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