Beer Ice Cream

Winter or summer, I never say no to a cool beer. So it seemed only natural that I should create beer 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 which joins forces with dark beer to create a superb ice cream. You can reduce the egg yolks if you want a lighter dessert.

Black Beer Ice Cream Recipe

Prep Time: 10 mins
Yields: 1.5L (1.5Qt)

Ingredients

  • 1 1/2 cups cream
  • 1 1/2 cups full cream milk
  • 3/4 cup sugar
  • 1 vanilla bean
  • 6 egg yolks
  • 1 1/4 cups Monteith's Black Beer (or any other heavy beer)

Method

  1. Add cream, milk, and sugar to a saucepan over medium heat and stir until dissolved.
  2. Split the vanilla bean lengthwise and scrape seeds into the liquid mixture. Add bean pod and heat until simmering (do not boil).
  3. Whisk egg yolks until light and thickened.
  4. Slowly pour one cup of the cream liquid into the yolks whilst whisking. Whisk the egg yolk mixture back to saucepan.
  5. Stir liquid over a medium heat for about 5 minutes until the custard coats the back of a spoon. Don't boil.
  6. Transfer to an airtight container and refrigerate for at least 3 hours (preferably overnight).
  7. Add beer to a saucepan and simmer until it reduces to roughly 3/4 cup then refrigerate until cooled.
  8. Whisk beer into custard base and then add to ice cream maker. Churn as per manufacturers instructions.
  9. Once churned, add to an airtight container and freeze for at least 2 hours.

Review

User Rating

5 (8 Votes)

Summary

Score

3 Replies to "Beer Ice Cream"

  • Maple Bacon Ice Cream - Creamish May 6, 2016 (6:32 pm)

    […] think glazed bacon would match really well with a beer ice cream base and it’s a flavour I’ll try at some stage this […]

  • Goat Cheese and Honey Ice Cream - Creamish July 8, 2016 (9:19 am)

    […] Goat cheese and honey ice cream is a magical dessert that can be devoured on its own, with an apple pie or with poached pears. I used egg yolks to improve the texture and add creaminess. Scotch Whiskey goes brilliantly with the ingredients used in this ice cream so it’s well worth adding. It also reduced the freezing point of your ice cream base which will provide you with a better end product. The Whiskey will also act as a stabiliser so your ice cream will store better in the freezer. However, you don’t need to use alcohol if you’re making it for kids or you don’t enjoy boozy ice cream. […]

  • Simple Pina Colada Ice Cream Recipe | No Churn | Creamish August 26, 2016 (7:32 pm)

    […] ice cream favourites of mine: Chilla Mezcal which is basically a flavour bomb of deliciousness, or black beer ice cream for all you beer […]

Leave a reply

Your email address will not be published.