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Beer ice cream


From LA Times

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Rate this recipe 4.4/5 (14 Votes)
Beer ice cream 1 Picture


  • 4 egg yolks
  • 1/2 cup sugar
  • 1 cup beer
  • 1 cup heavy cream


Servings 2
Cooking time 20mins
Adapted from


Step 1

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.


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