This recipe for beer ice cream was published May 18, 2016. Times were simpler then: 🍋 Beyoncé had released Lemonade 🐉 The final season of Game of Thrones wasn't a thing 🦍 Harambe was still alive *sigh* We still have this recipe, though 🍺🍦
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-bottomed 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.
Pour through a strainer into a mixing bowl set over ice and whisk until cool. Freeze in an ice cream maker according to manufacturer’s directions.Adapted from Matt Schreiber, who adapted it from Antoine Westermann at the Restaurant Buerehiesel in Strasbourg, France.Get our weekly Tasting Notes newsletter for reviews, news and more from critics Bill Addison and Patricia Escárcega.
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