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Recipe: Beer ice cream

July 01, 2010
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  (Lawrence K. Ho / Los Angeles…)

Beer ice cream

Total time: 20 minutes, plus freezing time

Servings: 2 to 4

Note: Adapted from Matt Schreiber, who adapted it from Antoine Westermann at the restaurant Beurheisel in Strasbourg, France.


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4 egg yolks

1/2 cup sugar

1 cup beer

1 cup heavy cream

1. In a medium bowl, whisk the egg yolks with the sugar until they are pale and lemon colored. Bring the beer and the cream to a simmer in a heavy-bottom saucepan, then slowly pour over the sugar mixture, whisking constantly. Return the mixture to the pan and cook over low heat, whisking frequently, until it thickens.

2. Pour through a strainer into a mixing bowl set over ice and whisk until cool. Freeze in an ice cream maker according to manufacturer's directions.

Each of 4 servings: 384 calories; 4 grams protein; 30 grams carbohydrates; 0 fiber; 27 grams fat; 15 grams saturated fat; 292 mg. cholesterol; 25 grams sugar; 34 mg. sodium.

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