It’s now easier than ever to find excellent ice cream in Los Angeles. From McConnell’s to Carmela and Salt & Straw, great ice cream is everywhere, and the flavor possibilities are almost endless.
But making ice cream at home can be just as easy — and you can go nuts with the toppings.
BEER ICE CREAM
Total time: 20 minutes, plus freezing time | Serves 2 to 4
Note: Adapted from Matt Schreiber, who adapted it from Antoine Westermann at the Restaurant Buerehiesel in Strasbourg, France.
4 egg yolks
1 cup sugar
1 cup beer
1 cup heavy cream
1. 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.
2. 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.
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So if it’s beer ice cream, can I eat it for breakfast? Follow me on Twitter & Instagram @Jenn_Harris_