Beer Ice Cream
- 1 Pint Vanilla Ice Cream
- 1 Cup Beer (I used a pecan brown ale from Lazy Magnolia)
- Reduce beer in sauce pan over low to medium low heat until thick. It should coat a spoon. Stir often because the beer will burn easily and you will have to start over is this happens.
- Cool beer in refrigerator until cold.
- Remove ice cream from freezer to soften so mixing will be easier.
- Mix beer with ice cream and place back in freezer until ready to use.
Chocolate Chip Cookies
Recipe from Nestle Toll House plus my addition of beer.
- 2 1/4 Cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 Cup Butter-Softened
- 3/4 Cup Granulated Sugar
- 3/4 Cup Brown Sugar-Packed
- 1 tsp Vanilla Extract
- 2 Large Eggs
- 1/2 Cup Beer-Reduced
- 1 Package Nestle Toll House Semi-Sweet Chocolate Chips
- 1 Cup Chopped Nuts
- Preheat oven to 375 degrees.
- Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Mix in beer. Gradually beat in flour mixture. Stir in chocolate and nuts.
- Measure (1 Tbsp for small sandwiches 2 Tbsp for large) cookie mixture and place on baking sheet.
- Bake 9-11 minutes. Cool on baking sheets for 2 minutes. Finish cooling on wire racks.
To make sandwiches, remove ice cream from freezer and allow to soften slightly. Scoop desired amount of ice cream onto one cookie. Place another cookie on top. I finely chopped extra chocolate chips and nuts and rolled each sandwich in mixture. Wrap in foil or parchment paper and place in freezer until ready to serve.
|They started to melt during their photo shoot!|