Beer Ice Cream

Beer Ice Cream

by Kristen on April 19, 2013

Beer Ice Cream

Beer ice cream? Yep, you heard that right. And trust me, it’s delicious.

Some friends of mine brought be a bottle of Rogue’s Bacon Maple Ale when they came back from a holiday. Bacon. Maple. Beer. I have good friends.

Beer Ice Cream

Jason Athen, the incredibly talented artist who shows his work at The Endless Meal Supper Club and the paragliding adventurist and blogger behind On Lift and Libations are the folks responsible for this beer ice cream. I knew I didn’t just want to drink the whole bottle. Ok ok, who am I kidding? Of course I did. But I also thought I should make something a little extra special with it.

Beer Ice Cream

I have to thank Louise Emerick from America’s Test Kitchen for helping me out with my first foray into making ice cream with beer. Do visit their site for the detailed tips and tricks she has learned from making many batches of this tasty stuff.

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5.0 from 2 reviews
Beer Ice Cream
 
Author:
Serves: Makes about 4 cups
Ingredients
  • 12 ounces of dark, malty beer (I used Rogue's Bacon Maple Ale)
  • 1 teaspoon pure vanilla
  • ¾ - 1 cup sugar (depending on bitterness of the beer)
  • ½ teaspoon sea salt
  • 6 large yolks
  • 2 cups whipping cream
Instructions
  1. Pour 6 ounces of the beer into a small saucepan. Bring to a simmer over medium high heat and simmer until the beer reduces by half (to 3 ounces.) Remove from heat.
  2. In a large saucepan add the egg yolks, sugar and salt and whisk together well. Whisk in the cream and cook, stirring constantly, until a custard is formed. You want it to 180 degrees, or to be thick enough to coat the back of a spoon.
  3. Remove from heat and add reduced beer, beer and vanilla. Stir to combine.
  4. Strain the mixture into a clean bowl using a fine mesh strainer. (This will remove any bits of cooked egg.)
  5. Place the custard in the fridge and stir frequently until the custard is cool. Allow to cool in the fridge for an additional 4 hours, or overnight.
  6. Process the custard according to the directions given by your ice cream maker's manufacturer.
  7. Transfer to a glass container (plastic will often break in the freezer) and freeze the ice cream for at least 4 hours.
  8. Enjoy!
Notes
Homemade ice cream will keep for about 5 days in your freezer, but I find that it is best eaten within a day or two.

Make sure that the beer you use is not hoppy or bitter or it will make your ice cream taste bitter. Use a sweeter, malty beer.

 

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{ 14 comments… read them below or add one }

Karen

I’ve never thought about making beer ice cream before but now that you’ve given me the idea it actually sounds really good. I think my husband would love this!

Reply

Kristen

Hi Karen,

It is really good! I would love to hear what you (and your husband) think of it :)

Reply

Medeja

Seems like I was really missing a lot!

Reply

Kristen

LOL we’ll you don’t have to miss out anymore!

Reply

Dina

i would never turn down trying a new flavor of ice cream. sounds like it would be good.

Reply

Kristen

Me neither! I always figure that you can’t say you don’t like something unless you try it first. While beer ice cream sounds a bit strange it is really good :)

Reply

Mark

Nice posting and great beer to make ice cream from–the Rogue has lots of yummy flavors!

One thing I’ll say, though, is the ice cream lasts way more than 5 days if you package it correctly. We put parchment paper directly on the surface of the ice cream, pressing down to seal it and then add another layer of plastic wrap to keep out the air. Stored this way we’ve kept homemade ice cream (including beer and cider versions) for 3-4 months and they were still great.

Reply

Kristen

Hey Mark,

Thank you! And also thank you for mentioning parchment paper. I do the same but forgot to put it in the instructions. Will have to change that now!

I do have to disagree with how long the ice cream will keep. Although it doesn’t go bad (as in rotten or rancid) I do find that the quality, especially the texture, degrades very quickly. It can still be good, but just not quite as good. Maybe I’m just too picky :)

Reply

Mark

Also, you should probably give even more credit to America’s Test Kitchen–I’m not sure what Jason did (give you the beer?), but the recipe is directly from Louise’s post on ATK’s Feed site, almost verbatim.

Reply

Kristen

Hi again!

Jason is one of my closest friends and it was his husband who gave me the beer (and from that the inspiration) to make beer ice cream.

Louise’s post is great (awesome, actually) and did really help me out. I don’t know if you saw the post at ATK’s Feed site featuring this ice cream. They basically feature bloggers that have made and posted their recipes. http://www.americastestkitchenfeed.com/do-it-yourself/2013/05/blogger-spotlight-the-endless-meal-makes-beer-ice-cream/

In an email from Louise yesterday she mentioned that she was going to try making salted caramel ice cream. Let’s both keep our fingers crossed that she shares that recipe :)

Reply

Artur

I made beer ice cream last year last time using a Stout. It was awesome. I wonder how it would turn out with a lambic beer.

Reply

Kristen

Hi Artur,

My hunch is that a lambic beer would be too sour for ice cream. But I could be wrong! If you try it I would love to hear how it turns out. Definitely let me know!

Reply

Matt

I found this post through America’s Test Kitchen. I’ve never heard of beer ice cream before but now that I have I will definitely be making it. Some great photos you have here too.

Reply

Kristen

Hi Matt,

You definitely should try it. It is so good!!

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