Beer ice cream? Yep, you heard that right. And we aren't talking about an ice cream float using beer. This beer ice cream combines the creaminess of the sweet treat and flavor of beer and trust us, it's delicious!
Ingredients
12ouncesdark, malty beer
6largeegg yolks
2cupswhipping cream
1cupsugar
½teaspoonsea salt
1teaspoonpure vanilla
Instructions
Pour half of the beer into a small saucepan. Bring to a simmer over medium-high heat and simmer it until the beer reduces by half (to 3 ounces.) Remove it from the heat.
12 ounces dark, malty beer
In a medium-sized saucepan, whisk the egg yolks, whipping cream, sugar, and salt. Turn on the heat to medium-low and cook, whisking frequently, until a custard is formed. You want it at 180 degrees Fahrenheit, or thick enough to coat the back of a spoon.
6 large egg yolks, 1 cup sugar, ½ teaspoon sea salt, 2 cups whipping cream
Remove the pot from the heat and add the reduced beer, the remaining beer, and the vanilla. Stir to combine.
1 teaspoon pure vanilla
Strain the mixture into a clean bowl using a fine mesh strainer. (This will remove any bits of cooked egg.)
Place the custard into the fridge and allow it to cool completely.
Process the custard according to the directions given by your ice cream maker's manufacturer.
Transfer the ice cream to a glass or metal container (plastic will often break in the freezer) and freeze the ice cream for at least 4 hours.
Notes
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.We have to thank Louise Emerick from America's Test Kitchen for helping us venture into our first foray into making ice cream with beer. Years ago she shared a recipe for beer ice cream that is unfortunately not available anymore. Her recipe sparked a love for beer ice cream that is still going strong today.