Posted by Jackie
Hoppin Frog Double Pumpkin Ale
2 cups blanched silvered almonds
4 egg whites, room temperature
4 tablespoons granulated sugar
1 tablespoon vanilla extract
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon allspice
Preheat oven to 300 degrees. Line two baking sheets with parchment paper
In a stand mixer, add egg whites and beat until soft peaks start to form. With mixing running, add sugar one tablespoon at a time until combined. Stop mixer and add vanilla and spices. Continue to mix until stiff peaks form.
Add almonds to a food processer and blend until finely ground. Using a spatula, carefully fold ground almonds to egg whites. Add mixture to a pastry bag or Ziploc bag and pipe onto parchment paper to form 2 inch rounds, leaving space in between (6 per baking sheet).
Leave cookies at room temperature for 30 minutes to allow to dry out. Bake until lightly brown 15-20 minutes. Remove from oven, cool o cooling racks for 30 minutes.
Pumpkin Ale Ice Cream
8 oz Pumpkin Ale
2 cups heavy cream
1 cup pumpkin pie mix
5 egg yolks
In a small sauce pan reduce beer by half over medium-low heat, about 10 minutes, chill.
Heat heavy cream over medium heat until you see bubbles forming around the edge, about 5 minutes, whisking occasionally. While cream i warming, in a medium bowl whisk egg yolks until smooth.
Gradually whisk in ½ cup of the hot cream to the egg yolks to temper. Whisk egg/cream mixture back into the saucepan with the remaining cream and return to medium heat. Continue stirring until a custard forms that can coat the back of your wooden spoon, about 10 minutes. (Do not allow to boil!)
Strain custard through a fine-mesh strainer into a large bowl. Place bowl in an ice bath to quickly cool the custard. Whisk in pumpkin, cover with plastic wrap, pressing it directly on the custard itself so not to form a skin. Refrigerate for at least 3 hours until chilled.
Transfer cooled mixture to an ice cream maker and freeze according to the manufacturer’s directions. During the last minute of churning, pour in ale reduction.
Add a small scoop of pumpkin ale ice cream in between two macaron cookies and press. Enjoy!