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Desserts

Beer ice cream

Beer ice cream
Lawrence K. Ho / Los Angeles Times

If you still think beer is only for drinking, then you haven't been spending enough time in the kitchen, online or maybe at Golden State in Hollywood, which has been making ice cream floats with beer for years. Pour yourself ... Read more

Total time: 20 minutes, plus freezing time | Serves 2 to 4
  • 4 egg yolks
  • 1/2 cup sugar
  • 1 cup beer
  • 1 cup heavy cream

Step 1In a medium bowl, whisk the egg yolks with the sugar until they are pale and lemon-colored. Bring the beer and the cream to a simmer in a heavy-bottomed saucepan, then slowly pour over the sugar mixture, whisking constantly. Return the mixture to the pan and cook over low heat, whisking frequently, until it thickens.

Step 2Pour through a strainer into a mixing bowl set over ice and whisk until cool. Freeze in an ice cream maker according to manufacturer's directions.

Note: Adapted from Matt Schreiber, who adapted it from Antoine Westermann at the Restaurant Buerehiesel in Strasbourg, France.

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