I’ve done a few freelance articles for the Chicago Tribune’s “Good Eating” food section in the last couple of years. Two years ago, I approached them about an article about beer in ice cream (the concept actually helped inspire Beer & Food: An American History).
They rejected it.
And so here I sit, reading more and more examples of beer being incorporated into ice cream. Here’s one more using Hawkshead Brewery’s Red Ale (U.K.) as a flavouring. I think we’re going to have to make a beery ice cream in the next few weeks and film it (What do you think?)
In the meantime, read more about Hawkshead Red ice cream.