Beer ice cream
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.