Saturday, October 30, 2010

Things To Do With Leftovers

OK, most homebrewers know what to do with leftover malt extract. But there are other options besides beer. For one of the courses in our annual beer brunch, I wanted to pair my Batch 300 barleywine, made with 30% flaked rye, with French toast made with rye sourdough, and topped with a malt extract similar in makeup to the wort used for the beer. Unfortunately, my local homebrew supply doesn't stock 30% rye malt extract, so I made a small stovetop mash with the desired ingredients, and then reduced the wort down to a thick, intensely flavored, gloopy syrup. The pairing, which also included a dollop of sour cherry jam, was probably my favorite of all the nine courses. There sure was a lot of malt syrup left over though, and there is something else that has malt in it that is almost as good as beer- malt ice cream! We have a swell gadget called a Donvier, that we use to make the flavors of ice cream that they don't sell in the store. It's very easy, and low-stress; you make up a cooked custard, chill overnight, and freeze it in the Donvier for about 20 minutes, stirring a few times every couple minutes. Here's what goes into the malt ice cream, more or less:

2 eggs
1 to 1-1/2c malt extract syrup
1 c malt extract powder
2/3 c sugar
2 c milk
1/4 c cocoa (optional)
2 c cream
splash of vanilla extract

Beat milk and egg  yolks together. Blend in sugar and malt. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat, and blend in cocoa (if included.) Cool, mix in cream and vanilla, and chill overnight. Freeze according to ice cream gizmo's instructions. Yield is a little over a quart of frozen bliss....

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