"How to make Beer Ice Cream"

For my birthday a few years ago my wife made ice cream with a ST Crème brulee and it was great

 

Thanks. I'm at work and you are making me salivate.

 

I've made a number of very tasty beer-infused ice-creams. I'll suggest the following:

1/ No need to mix the eggs+sugar separate from the milk+cream and then temper the eggs to make the custard; it's an unnecessary PITA. Mix the eggs+sugar+salt together, then add the cream+milk and combine well, then heat. There's basically no difference in the simpler technique.

2/ 185 is too hot. 180 is fine. And if you have a strainer as full of egg as in that picture, you went *way* too hot. Stir with a temp sensor in the custard until you hit 180, then immediate pull off the heat and strain into a heat-transferring vessel (eg, stainless steel bowl) in an ice-bath to chill before it carries over into eggy-opolis.

3/ "Pour a bottle of wine into the saucepan and then heat it. Heat it low until the beer reduces into half." SUCH ORIGINAL WRITING>

4/ Reducing the beer is mostly going to concentrate any beer bitterness, including both from roasted malts and hops. Plus, without a very very slow / double-boiler sort of reduction, you're probably going to scorch the beer. Just don't bother, honestly. All y'all are going to be using super-big, super-flavorful beers anyways; 1 cup of straight 5-8-10% beer into a 3-4 egg/ 2-cup-dairy custard is just fine. Plus, the alcohol will prevent the ice cream from freezing, and keep a smooth, creamy texture on the ice cream, even straight out of the freezer.

5/ Sours in a custard ice cream is fucking amazing. The sour balances with the cream and sugar and is great. Kriek in particular, yum.

 

I was at a bottleshare years ago where someone brought homemade vanilla ice cream that had pureed hop cones mixed in. It was awful, so don't do that.

 

My wife & I have used the Jeni's ice cream recipe book & tweaked some of the flavors with great results; Zombie Dust Raspberry sorbet (variant of the sour beer sorbet), Old Rasputin Peanut Butter ice cream (variant of the kona stout recipe), vanilla bean with a kriek sauce swirled into it, etc. A lot of her flavors come with or have suggested booze additions (saison with sunflower seeds & golden flax is a current seasonal flavor), so they work out nice.

 

Now I am hungry!

 

I will be trying this! Thanks!

 

sounds like a great idea. There are a lot of beers i wouldnt mind trying as ice cream

Since BC is releasing vanilla again

bourbon vanilla ice cream - drool