Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.
Hop Ice Cream
Servings: 1
Preamble
This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!
This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.
This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.
Ingredients
hops (7 buds)
coconut milk (2 X 378ml cans)
maple syrup (156 g)
sea salt (1.25 g)
cornstarch (10 g)
vanilla extract (5 ml)
Directions
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 two 378ml cans of coconut milk before opening them, full-fat coconut milk separates over time and shaking will help to mix it up again. Reserve a 120 ml (1/2 cup) of coconut milk for later, put the rest in a pan with 156 g (120 ml) of maple syrup and 1.25 g (1/4 tsp) of salt.
Bring up to medium-low heat, stir until the maple syrup has dissolved completely.
Stir 10 g (1 1/2 tbsp) of cornstarch into the 120 ml (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 flavor out into your ice cream base.
Remove from heat, stir in 5 ml (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 a minimum of 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.
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!
