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Recipe: Beer ice cream

June 17, 2010

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Beer ice cream

Total time:

Servings: 2 to 4

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

4 egg yolks

1/2 cup sugar

1 cup Alsatian beerCHANGE BEER? OR MAKE SUGGESTIONS IN NOTE?

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: XX calories; XX grams protein; XX grams carbohydrates; XX grams fiber; XX grams fat; XX grams saturated fat; XX mg. cholesterol; XX grams sugar; XX mg. sodium.

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