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Wednesday, November 30, 2011

“Fabulous Bakery Desserts, Pt. XLVI: Chocolate Porter Ale Ice Cream—perfect Accompaniment for your Holiday Pies”

The Grateful Dead’s ninety-first album, “Dick’s Picks, Volume XXXV—Palladium, Los Angeles, CA, 08-06-1971, San Diego, CA, 08-07-1971, and Chicago, IL, 08-24-1971,” was released on June 17, 2005 and was another great addition to the fantastic Dick’s Picks series! We love it and think you will, too, so go out and buy it by using the handy link to Amazon.com, the world’s largest online retailer and get it now! You won’t be disappointed!  Thank you, the Elemental News of the Day.


Here's the countdown to December 21, 2012: from today, we have 387 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                   STINKBUG 2011


Chef Elmer K. “the Hooter” Hootenstein

END Commentary 12-01-2011

Copyright © 2011 by MHB Productions

Word Count: 1,186.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, December 01, 2011 by Chef Elmer K. “the Hooter” Hootenstein


 Fabulous Bakery Desserts, Pt. XLVI: Chocolate Porter Ale Ice Cream—perfect Accompaniment for your Holiday Pies

Bakersfield, CA, 12-01-2011 Th: Today, I am going to present to you a recipe the likes of which we haven’t done here at the Elemental News of the Day ever before: ICE CREAM.  Ice cream is one of those tricky desserts that if it’s going to be done correctly require an ice cream maker which can be expensive, depending upon whichever model you decide to use.  Most of your local department stores have them available during the summer but since we’re doing our recipe in the middle of winter, you will have to go online and order one.  The best place to go is Ice Cream Makers.com, an online consortium that has ice cream makers from $60 to $700 or more.  Some of them are amazingly wonderful or so it would appear and they have various models at different prices every step of the way.  Buy a good one and will be there with you for many years to come and you and your family will be able to enjoy homemade ice cream all year round.  I do love ice cream and being able to make one’s own is a sense of empowerment, the likes of which, I’m unable to describe.  Buy a maker and see for yourself.

Our ice cream recipe for today is a good one, Chocolate Porter Ale Ice Cream, just right for one’s holiday meal.  Imagine the joy and excitement of the family and friends when they hear that you’ve made not only pies, cakes, and other baked goods but have also made ice cream.  They will be stunned in amazement as who makes ice cream in the first place and who makes it on a holiday?  NO one! You will be the one who will set the example that everyone will copy for many years to come.  It’s not that hard—trust me!

Please go to Ice Cream Makers.com and take a look at the fabulous machines these people possess, they have all sorts of wonderful models that you will fall in love with.  Sure, some of them are pricey but you can find one that’s not so give it a look and see what you can come up with.  There is many other foodservice providers out there with their own models, just don’t buy something cheap as you will regret it.  Cheap is not smart as the crappy ones are the ones that you got a good deal on and which then break down the minute the warranty is over and done with.  Don’t be a cheap bonehead, invest in something that will last a long time and will provide your family with many hours of joy to come!


Yield:  about 1.5 quarts / Mis-en-place: 6-8 hours:

Egg yolks

Granulated sugar

Porter Ale


Sweetened chocolate, melted

Heavy cream

Table salt

Vanilla extract

Chocolate Milano syrup


1.      Mis-en-place: have everything ready with which to work!

2.      Combine the egg yolks and sugar in the bowl of an electric mixer equipped with a whip attachment and whip at high speed until thick and light. 

3.      Meanwhile, bring the half-and-half and ONE-HALF-CUP of the heavy cream to scalding in the top of a double-boiler over but NOT on boiling water.  Heat this mixture until its thick enough to coat the back of a kitchen spoon; then, remove it from the heat.

4.      When tepid, mix in melted chocolate, then the ale, and then the rest of the heavy cream and salt.  Cool and then put through an ice cream machine and when done, according to the directions accompanying your machine, transfer the ice cream to a sanitized, airtight container equipped with a tight-fitting lid and freeze. It’s best if you allow it to set up overnight.

5.      Note: there are a wide variety of ice cream machines with which to work and each of them has its own directions.  Always follow the directions for the best ice cream as making ice cream is not as difficult as it seems but if you begin to ad lib, all sorts of things can go wrong.

Making ice cream is fun and just like making beer or wine, it’s a personal expression of what one likes and dislikes.  The variety of different ice creams people make is a testament to this fact and Chocolate Porter Ale ice cream is but one example.

As I shared with you all yesterday and all of my companions before me, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Well, here we are: HUMP DAY and it’s over and done with—“pau hana” as my Hawaiian brothers and sisters say.  It’s good to be halfway through a job well done as that means nothing but the best remains until it’s time to go, turn out the lights, flip off the power strips, and shut down the test kitchen out in Oildale, CA, where we have our offices.  I am proud to know that I am the first person to run a recipe for ICE CREAM here at the Elemental News of the Day and to tell you where to go to find the right ice cream machine for you and your family.  Yes, I have accomplished a “first,” it was Stinkbug or anyone else but me, the Hooter, the man of the hour, day, week, whatever!  I am very proud of that fact.  Anyhow—all we ask of you, dear readers, is that you please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

Thank you!

Elmer K. Hootenstein

Elmer K. Hootenstein

CWC, ACF, the Golden State Chefs’ Association


This is me in a group shot that was a collage on a chef's magazine cover from the 1980's. The actual picture of me was taken in the mid 1970's when I was working as a Food and Beverage Director at a hotel in Fresno, California. I later came to Washington State where I met Stinkbug in the WSCA. We've been friends ever since.


END Commentary for Thursday, December 01, 2011 by Chef Elmer K. “the Hooter” Hootenstein

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.


This original essay was authored by the one-and-only Chef Elmer K. “the Hooter” Hootenstein

Recipes created by Chef Elmer K. “the Hooter” Hootenstein on June 15, 1977 in Kahului, Maui, HI.



“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!




This is #587 an 11” x 14" original oil painting by Beverly Carrick entitled, “Rocks and Waves" It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

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Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 11-29-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.



The Hooter, Fabulous Bakery Desserts, Desserts, Bakery Classics, Bakery Recipes, Ice Cream, Ice Cream Desserts, The Grateful Dead, Fine-dining, Gourmet Foods, Chocolate, Holiday Foods, Frozen Desserts,

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