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Beer ice cream

Time 20 minutes
Yields Serves 2 to 4
Beer ice cream
(Lawrence K. Ho / Los Angeles Times)
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-bottom 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.

Adapted from Matt Schreiber, who adapted it from Antoine Westermann at the restaurant Beurheisel in Strasbourg, France.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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