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
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.
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