Cameron's Cream Ale Ice Cream
I've been playing with beer based ice creams for a few years now, my first attempt was Double Chocolate Cherry Stout Ice Cream back in 2007. Making beer ice cream is pretty simple using stout beers, so this one was an interesting challenge as i decided to use Cameron's Cream Ale. After a few tries and a fair amount of experiments that went down the sink, I Think I've got a winner here. Recipe after the jump.
4 bottles of beer, reduced to 1 cup
1 vanilla bean
1 L cream
9 egg yokes
1 package cream cheese (8oz)
1/4 cup grade b organic maple syrup
1/3 cup white sugar
zest from 1/2 of one lemon
Start off with your beer in pot on the stove, and heat it gently at medium-high heat, for ideal taste you're going to want to reduce this beer over a long period of time, as rapid vigorous boiling with cause the beer to caramelize and may give it a slightly burned taste, plan on this taking about an hour.
When your beer has reduced down to 1 cup add the remaining ingredients except the egg yolks and sugar. Bring this mixture to a light boil, whisking gently.
In a separate chilled bowl combine your egg yolks and sugar and hand beat with a whisk for about 3 minutes to combine the sugar with the egg yolks. We're going to temper the eggs now, so slowly pour in about 2 cups of the hot mixture into the egg yolks while whisking, you may want to find a friend to help with this by having them mix or pour for you, combine the mixture back into the pot and increase the heat while whisking constantly until mixture reaches rolling boil. remove from heat and continue to whisk for an additional 5 minutes, don't forget to remove the vanilla bean now! Place mixture into a glass bowl, and place plastic wrap right down on top of the mixture to prevent it from getting a skin. chill in fridge for at least 6 hours, 24 hours ideally before churning in your ice cream machine.
1 vanilla bean
1 L cream
9 egg yokes
1 package cream cheese (8oz)
1/4 cup grade b organic maple syrup
1/3 cup white sugar
zest from 1/2 of one lemon
Start off with your beer in pot on the stove, and heat it gently at medium-high heat, for ideal taste you're going to want to reduce this beer over a long period of time, as rapid vigorous boiling with cause the beer to caramelize and may give it a slightly burned taste, plan on this taking about an hour.
When your beer has reduced down to 1 cup add the remaining ingredients except the egg yolks and sugar. Bring this mixture to a light boil, whisking gently.
In a separate chilled bowl combine your egg yolks and sugar and hand beat with a whisk for about 3 minutes to combine the sugar with the egg yolks. We're going to temper the eggs now, so slowly pour in about 2 cups of the hot mixture into the egg yolks while whisking, you may want to find a friend to help with this by having them mix or pour for you, combine the mixture back into the pot and increase the heat while whisking constantly until mixture reaches rolling boil. remove from heat and continue to whisk for an additional 5 minutes, don't forget to remove the vanilla bean now! Place mixture into a glass bowl, and place plastic wrap right down on top of the mixture to prevent it from getting a skin. chill in fridge for at least 6 hours, 24 hours ideally before churning in your ice cream machine.
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