A rich, boozy barrel-aged beerâ€™s ideal summer vacation? Inside this no-brainer beer ice cream.
- 4 egg yolks
- Â˝ cup sugar
- 1 cup barrel-aged beer
- 1 cup heavy cream
In a medium bowl, quickly whisk the egg yolks and sugar until the mixture is pale yellow. In a heavy-bottomed saucepan over medium heat, bring the beer and cream to a simmer. Slowly pour the beer mixture over the egg mixture, whisking constantly to temper the yolks. Return the mixture to the pan and cook over low heat, stirring frequently, until it thickens. Pour the mixture through a strainer into a mixing bowl set over ice and stir until cool. Freeze in an ice cream maker according to the manufacturer’s directions.