Home > Homebrew > Homemade Homebrew (Beer) Ice Cream

Homemade Homebrew (Beer) Ice Cream

Ice cream can be made with some of the most unlikely ingredients, and oddly enough it works – garlic ice cream, green chili ice cream, green tea ice cream, and beer ice cream.  That’s right, beer in ice cream – hands down one of the simplest, most surprisingly delicious desserts you’ll ever try.

Our first beer ice cream experience was at Victory Brewing Company in Downingtown, PA.  Golden Monkey and Storm King Stout chocolate were the flavors I remember, and we practically planted our faces in the bowl to make sure none of it went to waste.  Of course, it helps to have connections with the local creamery – Victory just sends over the wort and magical ice cream is churned out exclusively for the brewpub.  It really doesn’t get much better…unless you make it at home with your own homebrew.

That’s right, you can make homebrew ice cream using just 4 simple ingredients and an inexpensive ice cream maker.  Even the kiddies can help make it and eat it too!  Before you know it, every kid in the neighborhood will be over for ice cream just so they tell their parents they had beer at your house.  Ok, that’s a little joke, but you’ll still be the talk of the neighborhood!

Here’s the recipe …

(Homebrew) Beer Ice Cream

(from Los Angeles Times, July 1, 2010)

Serves 2-4, and takes 20 minutes plus freezing time

4 egg yolks
1/2 cup sugar
1 cup homebrewed wort or finished 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-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.

Each of 4 servings: 384 calories; 4 grams protein; 30 grams carbohydrates; 0 fiber; 27 grams fat; 15 grams saturated fat; 292 mg. cholesterol; 25 grams sugar; 34 mg. sodium.

Note:  Using wort vs finished beer is the homebrewer’s advantage for this recipe.  You still get the beer flavor without the hops and carbonation.

Voila!  That’s it.  The fun part is choosing the beer to use – less hoppy beers like belgians, stouts, or malty lagers taste best –  and maybe adding some extra ingredients.  Consider the flavors in the beer – chocolate, coffee, caramel, toffee, fruit – then match or compliment by adding chunks of chocolate, dried fruit, bits of toffee, fruit preserves, caramel or fudge toppings, chocolate syrup or nuts…whatever your inner homebrew chef conjures up.  Plain and simple is just as good, and you can always top it off later.  Just don’t forget to pair your bowl of ice cream with a matching glass of homebrew!

Cheers Beers!

(visit the recipes menu at http://www.cheersbeers.wordpress.com for more beer ice cream recipes)

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Categories: Homebrew Tags: , , , ,
  1. March 5, 2011 at 1:38 pm

    One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

  2. March 13, 2011 at 9:54 pm

    I must ask my husband to save some of the wort from his chocolate mint for this recipe!

    • March 14, 2011 at 6:11 pm

      Think of malted milk. It’s actually very good. Let me know how it turns out!

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