Two vices in one treat? Yes, please.
By Louise Emerick | August 14, 2012
<< Back to Article: How to Make Beer Ice Cream
Fantastic recipe – just what I was looking for. Thank you
Can’t wait to try this!
Why do you specify a minimum alcohol level of 8%?
I like a little booziness to the ice cream, and I also like to cook off some of the water. So if you start with a beer that’s 5% ABV, for example (thinking of my very first test with Guinness), you’re either going to cook off most of the alcohol flavor, or skip simmering it but have an icier final product. Less alcohol also means the ice cream will freeze harder, and I like it to be scoopable straight out of the freezer. It’ll certainly work, it just didn’t deliver the ice cream I as after when I tried it.
What is the best beer to use? brand?
Hey Steve, if you take a look at the intro story (before all the steps) you can get an idea of some of the beers I’ve tried. I can’t tell you a brand — there are just so many and it’s totally personal preference — but the key is malty, not hoppy. So, think porter or stout (but nothing too bitter). Anything aged in oak tends to work out really well. The fun is in the experimenting. Enjoy!
I work in a brewery, I’m going to definitely try this recipe.
I made this yesterday using Dogfish Head’s “Raison D’Etre” it is wonderful! I changed the sugar to light brown sugar to enhance the dark raisin flavor. It aged 12 hours before churning – then in the freezer for 6 hours before we tasted it. Thank you for a great recipe!
I reduced my beer too long and made a thick syrup but used it anyway. I also had issues with my custard and had to put it through a blender. The ice cream turned out fantastic however. I can’t wait to make it again! Awesome recipe!
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