It seems only natural to turn delicious beer into ice cream.
I won’t lie, this is one of the best ice creams you’ll ever have the pleasure of eating. That is if you enjoy beer. It’s ultra-creamy and the subtle hint of malt and hops leaves you wondering why this flavour isn’t already sold as a McFlurry option.
How this beer ice cream was born
I decided to take a trip to the local bottle shop to find a good beer for this dessert. The guy behind the counter, a Brunswick hipster, was a wealth of information. He recommended Monteith’s Black Beer. According to the brewery, it’s a “dark beer blended from five malts with biscuit, caramel, chocolate and coffee flavours”. Ideal for ice cream.
The ice cream base I chose was a creamy, French vanilla style recipe that joins forces with dark beer to create superb ice cream. You can reduce the egg yolks if you want a lighter dessert.
Black Beer Ice Cream Recipe
- 1 1/2 cups thickened cream
- 1 1/2 cups full cream milk
- 3/4 cup sugar
- 1 vanilla bean
- 6 egg yolks
- 1 1/4 cups black beer
- Add cream, milk, and sugar to a saucepan over medium heat and stir until dissolved.
- Split the vanilla bean lengthwise and scrape seeds into the liquid mixture. Add bean pod and heat until simmering (do not boil).
- Whisk egg yolks until light and thickened.
- Slowly pour one cup of the cream liquid into the yolks whilst whisking. Whisk the egg yolk mixture back to the saucepan.
- Stir liquid over a medium heat for about 5 minutes until the custard coats the back of a spoon. Don't boil.
- Transfer to an airtight container and refrigerate for at least 3 hours (preferably overnight).
- Add beer to a saucepan and simmer until it reduces to roughly 3/4 cup then refrigerate until cooled.
- Whisk beer into custard base and then add to ice cream maker. Churn as per manufacturer's instructions.
- Once churned, add to an airtight container and freeze for at least 2 hours.