Recipe - Beer Ice Cream

Beer Ice Cream Recipe and Instructions

• 8 oz of beer (helps if you pour it early and let it flatten)
• 1/2 teaspoon salt
• 3/4 cup sugar
• 6 egg yolks
• 1 pint (16 oz) heavy whipping cream

1. Whisk together the yolks, salt, and sugar in a sauce pan or pot. Then mix in the whipping cream.
2. Slowly heat to 180°F, stirring often. This should take 10 minutes or so. You don’t want to go too high and scramble the eggs.
3. When the mixture hits 180°F, remove it from the heat and pour it through a fine mesh strainer into a medium-sized bowl.
4. Whisk in the beer.
5. Immediately put the medium bowl into an ice bath to cool it (this should feel familiar to homebrewers).
6. When the mixture hits 70°F, remove it from the ice bath. Put Saran wrap on top and put the bowl in the fridge to cool overnight.
7. When chilled, remove the bowl and pour the mixture into the spinning ice cream machine. The machine’s container should be completely frozen.
8. It will take 20-30 minutes to make the ice cream, during which time you can add any ingredients you want to it.
9. If you let it sit in the freezer for a while it will harden up.

Recipe by Billy Brew.