black beer ice cream

Beer Ice Cream

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.

beer ice cream recipe

How this beer ice cream was born

monteith's beer ice creamI 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
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5 from 1 vote

Black Beer Ice Cream Recipe

It seems only natural to turn delicious beer into ice cream.
Prep Time5 mins
Cook Time10 mins
Freeze time3 hrs
Total Time3 hrs 15 mins
Course: Dessert
Keyword: beer, ice cream

Ingredients

  • 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

Instructions

  • 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.

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