As the temperature is rising, you’ll need to reserve one hand for a sweet cup of this homemade ice cream, and the other for a brisk brew.
By Amanda Brooke Bothwell
What marks the start of sunshine-laced days, front porch views and barefoot afternoons better than a sweet, melting cup of homemade ice cream? And for those who can bare to put down the spoon for a moment, a cool and hoppy home-brewed IPA is beckoning. Strawberries are in abundance at the moment, with their pops of red and wafts of fruity fragrance revealing the unofficial start of summer. Classically paired with tart rhubarb, this combination finds an easy and refreshing balance in sour and sweet. Throw a third flavor element in the mix with some bittersweet chocolate, and you’ve got a slightly different angle to the tried-and-true pairing.
Not only does the IPA, dry-hopped using the Amarillo variety, enhance this combination with its bright, bitter taste, but its smooth texture manages to make the already satisfying and decadent ice cream even creamier. And if you get tired of putting down that spoon to take a sip, an IPA float may be in order.
Torn between a world of beer and baking, Amanda has embraced both in her life of home-brewing and cake-making, occasionally "spilling" a bit of the former into the latter. Beyond baking and fermenting, she is in the search for some of the world's greatest food offerings perfectly paired with a cold one.