A collaboration with our friends at Yazoo Brewing Co. (near our East Nashville scoop shop), the flavor is inspired by one of life’s greatest pleasures—a delicious beer and a basket of savory nuts enjoyed in your favorite watering hole.
Composed of grass-grazed cream and the mellow, cherry wood-smoked Yazoo Sue porter, the rich ice cream with a crunchy kick is straight-up thick with almonds, cashews, peanuts, and pecans roasted with brown sugar, salt, cayenne, and fresh rosemary.
Here’s how we do it:
The first step is making the ice cream by blending Yazoo Sue with luscious Snowville cream.
Yazoo brews beer the way we make ice cream—from scratch, sans fillers, by hand. Yazoo’s beer arrives by the keg at our kitchen in Columbus, but here’s what a bottle of the powerful stuff looks like (in case you’d like a mental reference when you seek it out in your neighborhood’s specialty beer bodega):
Once the beer and cream are blended and the ice cream is prepared and set aside, it’s time to tend to the stalks of fresh, intensely aromatic rosemary:
We strip all of the fresh rosemary leaves from the stalks with our hands:
Then we mix the rosemary with egg whites, brown sugar, salt, and cayenne pepper to make a thick paste:
The paste is then used to fully coat the chopped pecans and cashews and whole Spanish peanuts and smoked almonds:
Each batch of paste-covered nuts is roasted for 20 minutes:
After roasting, the nuts are left to cool before we add them by the generous scoop to the Yazoo Sue-fueled ice cream, and here you have it—Yazoo Sue With Rosemary Bar Nuts: