Advertisement
Food

This four-ingredient beer ice cream may change dessert forever

Beer ice cream
One of the best ways to keep cool this summer is with beer ice cream.
(Lawrence K. Ho / Los Angeles Times)

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.

For most people, beer plus ice cream equals magic. So we have a recipe for beer ice cream (see below). We recommend using a brown ale or a roasty stout — just make sure you’ve got enough beer in the fridge. Because beer floats made with beer ice cream might actually blow your mind.  

BEER ICE CREAM

Advertisement

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

Advertisement

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.

Found a problem? Let us know at food@latimes.com

So if it’s beer ice cream, can I eat it for breakfast? Follow me on Twitter & Instagram @Jenn_Harris_

ALSO: 

New beer made by monks arrives in the U.S.

Advertisement

Make this cauliflower steak recipe for dinner tonight

Voodoo Doughnut to open at Universal CityWalk, the return of BierBeisl, Cleo at L.A. Live

 


Advertisement