Sort by:
  • Home
  • Archive by Category "Recipes"
  • (  »   Page 5)

Category: Recipes

I scream, You scream…Beer Ice Cream!!

Chamomile Wheat Beer Ice Cream. Say what the what?! Yes friends, this may sound a bit strange, but it is amazingly delicious. Downright addicting actually. This beer infused ice cream will have wheat beer lovers from all over singing its praises. You will completely impress your beer enthusiast friends with this one. This unique ice cream does not shy away from the flavor of the chamomile wheat beer- it whole heartedly embraces it! You can taste the slight essence of banana and vanilla for a truly one-of-a-kind taste. This ice cream is garnished with a crunchy almond topping to complete this beer-tastic dish. It’s a perfect marriage of sweet, salty, creamy, and crunchy. With this winning combination-you will have ice cream lovers and beer fans alike begging you to make another batch!


Ingredients for Ice Cream

  • 1 cup chamomile wheat beer (Beaver Brewing Company)
  • 1 1∕ 3 cups whole milk
  • 2 cups heavy cream
  • ½ cup heavy whipping cream
  • 1TBSP vanilla
  • 1¼ cups granulated sugar, divided
  • pinch of table salt
  • 7  large egg yolks (room temperature)


  1. In a medium saucepan set over medium heat, add the beer, milk, cream, half the sugar, salt, and vanilla. Wisk to combine and bring the mixture JUST to a boil.
  2. In a large glass bowl, combine the yolks and remaining sugar. Wisk until the mixture is pale and thick. Set aside.
  3. Once the cream mixture has come to a slight boil, temper the cream mixture into the yolk mixture by very slowly wisking 1/3 of the cream mixture into the yolk mixture. Wisk in another 1/3 of the cream mixture into yolk/sugar mixture. Then wisk in the final 1/3 cream mixture into the yolk/ sugar mixture- then return the combined mixture to the saucepan.
  4. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats back of spoon. Do not boil- the eggs will scramble. Cover and refrigerate for 1-2 hours or overnight.
  5. Place mixture into Ice Cream Maker. Run the machine for 35 minutes or until it has turned into ice cream (we use Cuisinart 40 dollar one).
  6. Transfer ice cream into an airtight container and place in freezer for 2 hours.

Ingredients for Crunchy Almond Topping

  • 1/2 lb. slivered almonds
  • 2 ½ tablespoons honey
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 tbsp granulated sugar
  • pinch of sea salt

Directions for Crunchy Almond Topping

  1. Prepare a baking sheet by spraying with nonstick cooking spray. Preheat the oven to 325 degrees.
  2. Place the butter, honey, vanilla, sugar, and salt in a large microwave-safe bowl and microwave until the butter is melted, about 45 seconds, stirring halfway through. Once melted, stir until the liquid is smooth.
  3. Add the almonds to the honey mixture and stir until they’re all coated. Pour the almonds out onto the prepared baking sheet and spread them into an even layer. Sprinkle with a tiny bit of sea salt.
  4. Bake the almonds for a total of 9 minutes or so, stirring every 3 minutes to prevent burning.
  5. Once the almonds are slightly browned, remove them from the oven and stir. As they cool at room temperature, stir occasionally to break up any big clumps.
  6. Sprinkle on top of the chamomile wheat ice cream and enjoy!

Be adventurous yinz guys– turn your favorite pints into amazing pints of ice cream!

Cheers N’at

Basil Beer Banquet

L’appetito vien mangiando translates to “the appetite comes while you’re eating”. This wonderful phenomenon happened to us while we were eating our Basil Beer Breadsticks and Havarti Pasta Bake with Basil Beer Tomato Sauce. One bite and you will be smitten. My mouth is watering just thinking about how good everything tasted during dinner tonight. Our friends who don’t even like beer loved the beer infused meal. We were inspired to incorporate our recently purchased Basil Beer from Beaver Brewing Company. Since basil is the quintessential Italian herb; we knew we were heading to Italy with our basil beer recipes. Trust me- with these dishes, you would impress any grandma from Bloomfield.

Havarti Pasta Bake with Basil Beer Tomato Sauce                                                        


Ingredients (serves 6)

  • 6 TBSP. olive oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 2 (28oz) cans petite diced tomatoes, drained
  • 1 can Rotel (tomatoes with green chilies)
  • 2 tsp. dried basil
  • 2 chicken bouillon cubes
  • 2 cups of Basil Beer
  • salt and pepper to taste
  • 1 lb penne pasta, cooked and drained
  • 8 oz grated Havarti cheese
  • 1/3 cup grated Parmesan cheese


Preheat oven to 375. Heat oil in a large sauce pan. Add the onion and garlic and saute over medium heat for 5 minutes, or until the onion becomes translucent. Add the tomatoes, Rotel, basil, chicken bouillon cubes, and basil beer; bring to a boil. Lower heat and simmer for an hour, or until the mixture has reduced and thickened. Season with salt and pepper. Toss the sauce mixture with the cooked pasta. Add the Havarti cheese and toss again. Transfer pasta to a 13″x9″ glass baking dish. Sprinkle the Parmesan cheese on top of the pasta and bake for 25-30 minutes.

*Penny saving tip- Havarti cheese can be expensive. If you belong to Costco- you can buy their Havarti cheese deli slices (32oz) and cut each block in half to get 4 (8oz) blocks for about 8 dollars total. At our local grocer, 1 block (8 oz) is 8 dollars, so its like getting 3 blocks of Havarti cheese for free! I wrap my remaining 3 cheese blocks in plastic wrap and throw them in the freezer for the next time.

Basil Beer Breadsticks




  • 1 1/2 cups warm basil beer (microwave for 20 about seconds)
  • 2 TBSP granulated sugar
  • 1 TBSP yeast
  • 1 TBSP salt
  • 2 TBSP butter, softened
  • 2 tsp dried basil
  • 4-5 Cups flour

Dough Topping:

  • 3 TBSP butter, melted
  • Sea salt
  • 1 tsp garlic powder


Preheat oven to 170. Pour the basil beer into a standing mixer. Add the sugar and yeast; let that sit and froth for 10 minutes. Add salt, butter, basil, and 2 cups of flour. Mix the dough on low until well incorporated. Add the rest of the flour a half-cup at a time, until the dough scrapes the sides of the bowl clean. Mix the dough on medium speed for 5 minutes, or until it’s easy to work with.

Let the dough rest in the bowl until it has doubled in size, roughly 1 hour. Punch it into a ball then roll it out into a long log. Spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll the pieces into 6 inch long snakes (Don’t worry about having the perfect breadstick shape- the more organically shaped it is, the better!).

Place the breadsticks on 2 large cookie sheets sprayed with cooking spray (leave about 2 inches between each one). Place them in the oven at 170 degrees. Let them rise for about 15 minutes, or until doubled in size. Once risen, brush them with half (1 1/2 TBSP) of the melted butter and sprinkle them with sea salt.

Now set the oven to 400 degrees and bake them for 12-14 minutes or until slightly golden on top. While they are baking-combine the rest of the melted butter with 1 tsp garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture. Serve right away- they are best enjoyed while still warm!

I hope you enjoy these recipes as much as we do. Let me know what you think!

Cheers N’at

Drunken Pumpkin Cupcakes

“Autumn, the year’s last, loveliest smile.”-William Cullen Bryant. What an eloquent statement. I think this holds true for beer, too. There is something about those warm holiday spices and flavors that really make drinking beer that much more enjoyable. We created a drunken pumpkin cupcake with one of our favorite seasonal beers, Pumpkinhead from Shipyard. It’s amazing how a nip of beer can transform a great recipe into an astounding one. Enjoy!


Cake Batter                                           

  • 1 box butter cake mix
  • 1 small box vanilla instant pudding
  • 1/2 c. granulated sugar
  • 1 tsp pumpkin pie spice
  • 4 eggs
  • 8oz canned pumpkin (NOT the pie filling)
  • 3/4 c. canola oil
  • 3/4 c. Shipyard’s Pumpkinhead and 1 can for yourself while they bake
  • ¼ tsp cinnamon
  • 6oz semi sweet chocolate chips

For the Icing

  • 1 stick of butter
  • 8 oz cream cheese
  • 16 oz powdered sugar
  • 1 tsp vanilla
  • 1 cup chopped nuts

Directions for Batter                                                                                              

  1. Preheat oven to 350
  2. Combine all ingredients. Stir in chocolate chips
  3. Pour batter into cupcake trays with liners
  4. Bake for 30 minutes or until toothpick can be inserted and comes out clean

Directions for Icing

  1. Combine all ingredients
  2. Blend in a mixer
  3. Spread on top of cooled cupcakes
  4. Garnish with chopped nuts


Voila! A Drunken Pumpkin Cupcake!

Cheers N’at