Calfkiller Ice Cream

  • 12oz of your favorite Calfkiller beer
  • 1t vanilla
  • 6 egg yolks
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 1/2t kosher salt
  • Simmer 5oz of the beer in a saucepan over medium heat until reduced by half, remove from the heat and allow to cool.
  • Combine the yolks, cream, sugar and salt in a stainless steel or non aluminum saucepan. 
  • Bring mixture to a gentle simmer over medium heat, stirring often. The goal is to bring the mixture to a temperature of 180F. Mixture will begin to thicken at this point. 
  • Remove from the heat and strain through a fine sieve.
  • Add the vanilla, reduced beer and the remaining 7oz of beer that was not reduced to the custard and combine.
  • Allow mixture to refrigerate overnight or until thoroughly chilled.
  • Freeze using the instructions on your ice cream maker.
  • Use good quality ingredients, (eggs, cream, vanilla). They do make a difference.
  • I like Calfkiller's Dead Horse Stout the best when making this recipe - the darker beers seem to have better flavor qualities for ice cream.
  • The 180F is key. If it is not cooked long enough, it will not have as nice of consistency. The same is true if you over cook it.
  • Keep stirring - you do not want it to stick to the bottom and scorch! 
  • We make this for our Calfkiller Beer Tasting Dinners and will serve as an ice cream/beer float or with homemade cookies for an ice cream sandwich. Enjoy!
For many more recipes and video tutorials, CLICK HERE!

No comments:

Post a Comment