Home Recipes Anchor Porter and Oatmeal Cookie Ice Cream Sandwich

Anchor Porter and Oatmeal Cookie Ice Cream Sandwich

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Carrie Thompson, pastry chef at Charleston hotspot Fish, is fond of adding beer to her ice cream mixes, and often pairs the frozen confections with treats like gingerbread and chocolate cake. When Thompson was snooping around the beer cooler for this frozen treat, Fish’s general manager suggested the Anchor Porter, and she was impressed with the results. “This ice cream is kind of like Guinness, but it has a creamier flavor…with a rich coffee aftertaste,” she says. “And the cookies make it more substantial than a bowl of ice cream.”

Makes: 10

  • Ice Cream:
  • 1 bottle Anchor Porter
  • 2 1⁄4 cup heavy cream
  • 2 1⁄4 cup half-and-half
  • 6 egg yolks
  • 1 cup brown sugar
  • 1⁄2 cup bittersweet chocolate, chopped
  • 1⁄4 cup molasses
  • 1⁄4 cup crystallized ginger, finely chopped
  • 1 tablespoon instant espresso powder
  • ---
  • Oatmeal Cookies:
  • 3 cups old-fashioned oatmeal
  • 1 1⁄4 cup all-purpose flour
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1 cup dried cherries, chopped
  • 1 cup chocolate chips
  • 1 1⁄2 sticks unsalted butter, melted
  • 2 tablespoons vegetable oil
  • 1⁄2 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 2 eggs
  • salt


Ice Cream:

• In a small saucepan, heat Anchor Porter until nearly boiling; leave it on the stove to stay warm.

• In another saucepan, heat the heavy cream, half-and-half and espresso powder until boiling and remove from heat.

•  In a bowl, whisk together egg yolks, brown sugar and molasses. Slowly whisk yolk mixture into the hot cream until blended, then add the Anchor Porter to create a custard.

• Find two bowls, one slightly smaller than the other but big enough to contain the custard. Fill the larger bowl with ice cubes and nestle the smaller bowl into the larger.

• Cook the ice cream custard over medium-high heat, stirring constantly with a wooden spoon until it thickens and coats the spoon.

• Strain custard immediately into the small bowl in the ice bath. When the mixture is cold, pour it into an ice cream maker and follow the manufacturer’s instructions to complete the ice cream.

• When the ice cream is frozen, fold in the chocolate and ginger bits.

• Transfer ice cream to an airtight container and harden in the freezer for several hours.

Oatmeal Cookies:

• Preheat oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper.

• In a bowl, whisk together flour, baking powder, oatmeal and a pinch of salt.

• In a separate bowl, mix butter, oil, sugars and eggs until smooth. Add oatmeal mixture until well-blended; fold in cherries and chocolate chips.

• Using an ice cream scoop, scoop balls of dough onto the cookie sheets and bake until golden brown, about 15 minutes.

• Transfer to a wire rack to cool.

To serve:

• Place one scoop of ice cream between two oatmeal cookies.


Choose a Robust Porter for this recipe

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