Beer ice cream? Yep, you read that right. And trust me, it’s delicious.
What is Beer ice cream?
Beer ice cream is a type of ice cream prepared using beer as an ingredient. Beer ice cream prepared using darker beers typically has a more distinct flavor compared to that prepared using lighter beers. The alcohol in the beer is sometimes present in the finished ice cream, while other preparations involve cooking, which can evaporate the alcohol.
Beer ice cream is prepared using typical ice cream ingredients and beer. Various flavors are imparted to the ice cream based upon what type of beer is used. For example, the use of a stout beer can impart a malty and caramel-like flavor, and the use of pilsner, India pale ale, and pale ale can impart flavors of bitterness.
Wheat beer and lagers can also be used as an ingredient in the dish. Lighter beers such as lagers do not impart as much flavor compared to darker beers and beers with a higher amount of malt and hops, which provide a more distinct flavor.
Let’s do it!
Note: This Beer Ice Cream is an absolutely delicious and easy to make ice cream recipe featuring Homebrew Dark Ale.
- 12 ounces of dark, malty beer (Dark 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
- 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.
- 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 at 180 degrees, or to be thick enough to coat the back of a spoon.
- Remove from heat and add reduced beer, the remaining beer and vanilla. Stir to combine.
- Strain the mixture into a clean bowl using a fine mesh strainer. (This will remove any bits of cooked egg.)
- 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.
- Process the custard according to the directions given by your ice cream maker’s manufacturer.
- Transfer to a glass container (plastic will often break in the freezer) and freeze the ice cream for at least 4 hours.
- 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.
If you make your own beer ice cream, let us know in the comments how it turned out and what beer you used.