L.A. Times a long time ago, but this is my first time making it. It's basically the same as a regular ice cream base, but with beer instead of milk.
The alcohol does not cook out completely. This has three consequences. One, I don't recommend giving this to kids. Two, the concoction is thinner than regular ice cream, more like sherbet. Three, the ice cream will not freeze as solidly as my usual recipe and ought to be eaten within a week, as though it was something in your refrigerator.
2 egg yolks
1/2 C sugar
*1 C beer
1 C heavy cream
1. Beat together the yolks and sugar and set aside.
2. Heat the beer and cream on medium-low heat, stirring frequently to avoid scorching. As soon as it starts to boil, pour some off into the egg mixture and beat quickly to temper the egg.
3. Introduce the egg mixture to the cream and stir quickly. Heat cream, stirring often, until almost back to a boil and mixture thickens. Remove from heat, place plastic wrap on surface to prevent a skin from forming, and refrigerate until chilled, about 2 hours.
4. Process in ice cream maker according to manufacturer's directions until of desired consistency. Transfer to a container and freeze completely before serving.
Makes about 1 pint
Difficulty rating :-0