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Desserts

Beer ice cream

Beer ice cream
Lawrence K. Ho / Los Angeles Times

Ah, the first warm days of summer, when some mysterious force compels even the most hapless cooks to start a fire and burn some meat. Walking around my neighborhood last weekend, the smell of flaming beef fat was everywhere. It ... 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-bottom 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 Beurheisel in Strasbourg, France.

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