I really wanted to make some beer ice cream from some of the beer my dad brews. I was inspired by one of the ice cream shops in Munich, which nearly always had some beer ice cream on their list. I love beer ice cream <3 On the advice of Louise Emerick’s post on her beer ice cream experiments over at America’s Test Kitchen I asked my dad which of the beers he had in stock was more Malty than Hoppy and his answer was the Bock. This is very appropriate as the Bock is a traditional Munich beer. If you are interested in the whole subject of beer ice cream I can definitely recommend Louise’s post which I found through the Man Made DIY blog (of which I am a big fan). Living in Europe I had to make up my own recipe with European measurements. Enjoy and let me know how you get along with beer ice cream and if you are as hooked as me.
500ml Bock beer or other malty ale
200ml raw cane sugar
6 pasteurised egg yolks
1 tsp vanilla sugar
¼ tsp salt
500ml full fat cream (whipping cream)
- Take half the beer apart and reduce it for a couple of minutes in a bowl in the microwave or in a pan on the hob. Pour it back into the remaining beer and check you have approx. 350ml left.
- Mix sugar, vanilla sugar and salt well and add to pot on the hob with the egg yolks. Add the cream and warm up slowly on medium heat while stirring with a rubber spatula keeping your thermometer handy. I used my Thermospatula from British company Lakeland and I loved it (and no I’m not even getting paid to mention it, that’s how much I love the thing). Louise has amazing instructions on making custard (i.e. Crème anglaise) in a simple no-nonsense way. I am so using this for the sticky toffee pudding this Christmas.
- Get a flat bowl ready in a sink full of cold water and a strainer in it. Once the custard base reaches 80 Degrees Celsius take the bowl out of the sink and strain the custard base into the bowl. Place the bowl in the sink again and whisk the beer into the custard base with a clean whisk.
- Leave the ice cream base in the bowl in the sink till it reaches around 25 Degrees Celsius while stirring with a clean spatula once in a while. Put the bowl in the fridge for at least 3 hours.
- Freeze ice cream in ice cream machine according to manufacturer’s description. My machine suggests to freeze for 60 min but I prefer to set it to 40 min and then remove the smooth but soft ice cream and put it in a container in the freezer till we want some. Leave in the freezer for at least 6 hours if you can wait that long 😉
Have you tried making beer ice cream or perhaps custard in this way? I’d love to hear about it 🙂