When the bird was here, he mentioned a place that served boiled down wort syrup on ice cream. I've been craving this idea recently and began thinking of an easier way to do it....what about just using LME?
You could heat it in a saucepan until it became warm, so wouldn't this essentially be the same thing? You could use dark LME for more of a "stout" flavor.
Am I missing something here?
You could heat it in a saucepan until it became warm, so wouldn't this essentially be the same thing? You could use dark LME for more of a "stout" flavor.
Am I missing something here?