Grilled Peach and Porter Ice Cream

Grilled Peach and Porter Ice Cream. plus a giveaway sponsored by Joy Cones and The Kitchen Prep.

Grilled Peaches and Porter Ice Cream

I love Porters and Stouts, but when it’s a million degrees outside, like it is right now, I usually skip them and go with an IPA or Pale Ale. I couldn’t get enough Stouts while on our trip to Minnesota last year. To me, cold weather and stouts/porters just go together. Now, this doesn’t mean I avoid them all together, I just usually sip some of Huck’s.

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When Dianna from The Kitchen Prep asked me to be apart of her Ice Cream Social, I instantly started brainstorming ideas.


I knew I wanted to use a beer from TBC, and after our trip to Fort Peirce, I knew I wanted a use Grilled Peaches. I asked the brewers at TBC if they had anything fruity I could use for my dessert, and the answer was no. But, they did recommend their Baltic Porter. At first I wasn’t sure about using a Porter with Grilled Peaches?

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I started off using the Porter in a basic ice cream recipe. After consuming about half the batch, I deciding to try adding the Grilled Peaches. I almost keep the recipe as is! It was that good, but I had my heart set on Grilled Peach Ice Cream.

Grilled Peach and Porter Ice Cream

I experimented with the recipe a few time {AKA we have a TON of ice cream in our freezer, currently!!} The final batch was a complete success. The grill helped caramelize the sugars in the peaches and give them a roasted, charred flavor. That paired great with the sweet beer, cream and sugar.

I’ve now found the perfect way to enjoy a stout or porter on those hot South Florida days.

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Don’t forget to head over to Dianna’s blog and enter for a chance to win the Ice Cream Social Prize Pack, and check out some of the mouthwatering recipes she’s posted this week.

Ice Cream Social Post:

They all sound amazing, but the Nutella-Swirled Ice Cream is pour genius, and you don’t need an ice cream maker!!

Grilled Peach and Porter Ice Cream

Serves 6-8
Prep time 1 hour
Website Bless This Mess- Fresh Peach Ice Cream
{Reminder: since the beer isn’t cooked, there is alcohol in this recipe. Great for the adults; not so great for children}


  • 3-4 Medium Peaches (Pitted and cut into thick slices)
  • Cooking Spray (Optional)
  • 1/2 cup 2% Milk
  • 1 cup Heavy Cream
  • 1 cup Sweet Porter or Stout
  • 1 tablespoon Vanilla
  • 1 cup Sugar
  • Pinch of Salt


Preheat the grill or grill pan over medium heat. Lightly spray the grill or peaches with cooking spray
to prevent from sticking, if desired.

Place peaches flesh side down and cooking until peaches start
to brown. Flip.

Once peaches have nice grill marks on both sides, place half of the peaches in a food processer and blend until smooth. You can add some of the milk to help thin out the mixture if needed.

Dice the additional peaches into small pieces. Place in a bowl, in the refrigerator to cool.

Add the blended peaches to the refrigerator and cool for 30 minutes.

While the peaches are cooking, whisk together the Milk, Heavy Cream, Beer, Vanilla, Sugar, and Salt.

Once the sugar is dissolved, place in the refrigerator until the peach mixture is ready.

Combine the Beer mixture with the pureed Peaches and add to an ice cream maker. (For the ice
cream maker I was using, it took about 20 minutes for the mixture to be a soft serve consistency.)

Add the diced up peaches half way through the process.

Enjoy right away or freeze to enjoy later.

My First Food Blog Conference

I spent the weekend eating and talking with 125+ people that take pictures of their food, too. This weekend was the Food Blog Forum hosted by Walt Disney World. With the purchase of our Conference tickets, we also received a two night stay at the Grand Floridian and 3 Day Park Hopper Pass. It was an amazing deal.

Dianna, from The Kitchen Prep, and I left around 8AM Friday. Our park tickets were available at 10AM and we wanted to get there early and explore the parks.

We talked none stop the whole way to Orlando. It made the ride go by really fast.

Once we arrived, we checked in at the hotel.

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Blog Challenge

Do you ever get in a funk and you feel like you do the same thing every day? I do and I hate it. I’ve been brainstorming new ideas for the blog and for life in general.

When Huck and I first moved here, it felt like we were always going somewhere new. Now, I feel like I’m just posting the same things over and over (I mean how many times can I post about sitting on the beach or going to TBC??) I feel there are still so many places we haven’t been to yet.

Over the next few weeks, I’m going to use my blog as motivation to do more! Here are a few of the challenges I have come up with.

LIFE: One New Thing a Week

I have to post one new activity each week. Huck and I work so much. Sometimes, I spend all day inside. A few days of doing nothing but sitting at my desk makes me go crazy. By planning one new thing a week, I can guarantee we will have at least one none work activity to look forward too. It doesn’t have to be expensive, it just has to be something different. Drinking beer at TBC will not count!!

FOOD: New recipe Friday

Every Friday, I will post a recipe from a new cuisine or a new ingredient I’ve never tried before. I have two cookbooks I’ve want to use for awhile and this seems like the perfect way to do so.

Huck bought me the Italian Cookbook for Christmas, and I’ve had the other one for years and never used it!

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Blogger Meet Up and WIAT

Yesterday was eventful. After doing a little work, I headed to Jupiter Donut Factory to meet Dianna from The Kitchen Prep. I found Dianna a few weeks ago and realized she lives in Jupiter too. I’m not going to lie, I was a little to excited to find a local food blogger. We talked back and forth through email for the last few weeks, and planned to meet for Donuts around 11:15. Little did we know, that was late in the Donuts world. When we arrived all they had left were Apple Fritters.

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The Apple Fritter was huge, flaky, and messy!! The picture does not do it justice. I also enjoyed a cup of coffee.

We talked about Blogging… Why we blog, what we want from our blogs, where we want our blogs to be ect. No one I personally know has a blog. My family and friends tell me they enjoy my blog but they do not understand the struggles and disappointments that come with it. “Oh you just write a poorly written quick article and take a few pictures, right. How is it that hard?”

One, writing is not easy for me. I write a blog post and think, no one cares or wants to read this. I read so many well written blogs and dream of a blog like theirs. I feel my writing is very elementary.

When I started this blog, I told Huck, I just want to write recipes (which isn’t as easy as you think). Since my writing skills suck, I did not want to write about what we did or talk about restaurants.

I like the Life part of my blog, though. It is a way for me to share my life with my friends and family that I do not get to see often, and it is nice to look back on our lives over the last 9 months.

Another VERY time consuming aspect of the blog is the behind the scenes website design and setup. Do you know now long it took me to make all those little drop down menus?? Please tell me you have used them!!

Networking to increase readership, thinking about blog post, setting up and planning for photos of food, and reading and learning how to take better pictures of my food, take lots time.

So why do I do it? Why do I spend all this time on something that I don’t even make enough money to cover my hosting fees? Because I LOVE IT! I love my little piece of the internet world. I love knowing people read my blog (I can see how many people view it each day).

I love feeding people. I live for the “OMG this is amazing” reaction you get when someone likes your food. Since I can not cook for my family every day, I can still share my recipes with them.

I do not plan to quit blogging anytime soon. My pictures are starting to look better… It can only go up from hereSmile


It was nice talking to someone that understands and is going through the same struggles. I can’t wait for our next Donut Day. Dianna likes to bake, too. If you are looking for a really good dessert, head over to her site and check it out. I’m not a baker. It is to exact for me. I’m more of the throw it together and see if it work kind of person.

After our Donut date, I came home and stamped all my invitations for the wedding. I can’t believe we are really getting married in a few months!

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We mailed out over 60 invites for our “small” wedding!

Back to WIAT.

Lunch was leftover dinner from the night before. Beer Cheddar and Garlic Biscuits with Beefless Beef, Veggie, and Barley Stew. I accidently bought Beef Stew Bones instead of Beef Stew Meat. I was excepting the worst, but it turned out to be pretty good. Even without meat, Huck still liked it, too.

The Beer Cheddar and Garlic Biscuits were the best part, though.


Beer Cheddar and Garlic Biscuits

Makes 6 Biscuits

  • 1 Cup Bisquick Mix- Homemade Recipe to Follow
  • 1/2 Cup Shredded Cheese
  • 1 tsp Garlic Powder
  • 1 Tbsp Butter
  • 1/3 Cup Light Beer or Milk
  • 1 tsp Oregano
    • Preheat oven to 400 degrees
    • Mix together Bisquick, cheese, and garlic powder.
    • Add butter and incorporate into dry ingredients using a fork to cut butter into flour. (Click the link to learn how)
    • Mix in milk or beer and combined.
    • Using two spoons, scoop batter into spoon and drop onto a grease baking sheet.
    • Sprinkle with oregano.
    • Bake 10-13 minutes or until golden brown.
      •   Serve immediately.

 Homemade Bisquick Recipe

Makes 1 Cups

  • 1 Cup All Purpose Flour- Sifted
  • 1/2 Tbsp Baking Powder
  • Dash Salt
  • 1 Tbsp Butter
    • Mix together dry ingredients
    • Cut butter into dry ingredients.
      • Recipe can be doubled and stored in airtight container in refrigerator for up to 4 months.



Beefless Beef, Veggie, and Barley Stew

  • 1 lb Beef Bones or Beef Stew Meat
  • 1 Tbsp Oil
  • 2 Tbsp Flour
  • Salt and Pepper
  • 1 Cup Beef Stock
  • 1 Cup Water
  • 1 Package Frozen Mix Vegetables
  • 2 Carrots- Diced
  • 1 Onion- Diced
  • 3-4 Cloves Garlic- Chopped
  • 6 oz Mushrooms- Sliced
  • 1 Can White Kidney Beans- Drain and Rinsed
  • Salt and Pepper to Taste
  • 2 Bay Leaves
  • 1 Cup Quick Barley
    • Heat oil in a pan over medium high heat.
    • Combined flour and salt and pepper
    • Dust Beef in flour and add to pan to sear the outside on all sides.
    • Combined Stock, Water, Onions, Garlic, Veggies, Mushrooms, Beans, and bay leaves in a crockpot.
    • Add meat and cover with lid.
    • Cook for 4 hours on high or 8 hours on low.
    • Add barley in last 30 minutes if cooking on high and last hour if cooking on low, or cook separately and serve veggies over barley.
    • Season with salt and pepper as needed.
      • Serve and ENJOY!


Last night, we went to another class at Bx Beer Depot. I will write a post about that later. This post is getting a little longSmile

For dinner, I made my Mediterranean Fish Packets.I did not cook the fish in the parchment paper and did not have wine. I really missed the wine and put way to much crushed red pepper in it. It was OK. We ate dinner and watched more Workaholics! I love that show!!

Well that was WIAT. Not much summer favorites other than the Fish Packets. They are prefect when it is hot outside!

Make sure you follow me on Twitter and Facebook! Anyone else notice the improvement in the pictures! They look a million times better than pictures like this…

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