Beer Ice Cream Recipe

Turn delicious beer into ice cream. This dessert is ultra-creamy and the subtle taste of malt and hops is surprisingly good.

I used Monteith’s Black Beer. It’s a “dark beer blended from five malts with biscuit, caramel, chocolate and coffee flavours”. Ideal for ice cream.

The ice cream base is a creamy, French vanilla style recipe. It combines with dark beer to create superb ice cream. You can reduce the egg yolks if you want a lighter dessert.

Black Beer Ice Cream Recipe

It seems only natural to turn delicious beer into ice cream.

5 from 1 vote

Print Pin Rate

Course: Dessert

Keyword: beer, ice cream

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Freeze time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Servings: 0

Ingredients

• 1 1/2 cups thickened cream
• 1 1/2 cups full cream milk
• 3/4 cup sugar
• 1 vanilla bean
• 6 egg yolks
• 1 1/4 cups black beer

Instructions

• Add cream, milk, and sugar to a saucepan over medium heat and stir until dissolved.
• Split the vanilla bean lengthwise and scrape seeds into the liquid mixture. Add bean pod and heat until simmering (do not boil).
• Whisk egg yolks until light and thickened.
• Slowly pour one cup of the cream liquid into the yolks whilst whisking. Whisk the egg yolk mixture back to the saucepan.
• Stir liquid over a medium heat for about 5 minutes until the custard coats the back of a spoon. Don't boil.
• Transfer to an airtight container and refrigerate for at least 3 hours (preferably overnight).
• Add beer to a saucepan and simmer until it reduces to roughly 3/4 cup then refrigerate until cooled.
• Whisk beer into custard base and then add to ice cream maker. Churn as per manufacturer's instructions.
• Once churned, add to an airtight container and freeze for at least 2 hours.