Belgian Ale Ice Cream Sandwiches

Something Extra
Summer 2015

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Belgian Ale Ice Cream Sandwiches

Belgian Ale Ice Cream Sandwiches
1 (12- oz.) bottle Belgian ale
2 cups half & half
3 tbsp. butter
1/2 cup sugar
1 tbsp. cornstarch
3 egg yolks
1 tsp. vanilla extract
8 Stroopwafels Eat Dutch Waffle Cookies
Melted Belgian chocolate (optional)

Prep: 30 minutes, Cook: 30 minutes, Chill: overnight, Serves: 4 

1. Cook ale in a medium skillet over medium-low heat until reduced to 1/4 cup, stirring frequently; let cool.

2. Bring half & half and butter to a simmer in a medium saucepan; remove from heat.

3. Whisk together sugar, cornstarch, egg yolks and vanilla in a large heavy bowl set on a potholder or damp dishcloth to stabilize. Very slowly drizzle hot half & half mixture into bowl, whisking constantly. Transfer back to saucepan. Bring to a simmer, then cook for 5 to 7 minutes, stirring constantly, until mixture has thickened. (Mixture will thicken more as it cools.) Remove from heat and let cool; stir in reduced ale. Transfer to a medium bowl and press plastic wrap directly onto the surface; refrigerate until well chilled. 

4. Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s instructions.

5. Spread equal amounts of ice cream onto half the cookies. Top with remaining cookies and freeze until firm. If desired, dip half of each cookie in melted chocolate; refreeze until firm.

Nutritional Information:
626 calories, 8 g protein, 38 g total fat (19 g sat.), 59 g carbohydrate, 0 g fiber, 21 g sugar, 218 mg cholesterol, 147 mg sodium, 17 points


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