- 5 egg yolks
- 12 oz of beer (one bottle)
- 1 cup heavy whipping cream
- 1 cup milk
- about 1/4 cup sugar
- a pinch of salt (optional)
- a splash of pure vanilla extract(optional)
For this recipe you will need one bottle of beer. I asked Bricobart himself and he suggests using a dark beer because the end result will be sweeter. You should use a malty beer versus a hoppy beer because the hops in the beer will turn bitter when cooked whereas malty beers become sweet. Think of a malt shake or Whopper malt candies, they're all very saccharine. I highly recommend asking an employee what beers that they recommend when shopping. I went to my local Whole Foods and picked up this Vanilla Porter that the employee recommended to me because he said it was very sweet and is great for desserts.
Since all beers are different, you might need more than 1/4 cup of sugar. I would start off with 1/4 cup and then add more as needed. Same is for vanilla and salt. Vanilla and salt can definitely enhance the flavors of the ice cream but sometimes they aren't necessary. I didn't need any vanilla extract when making ice cream with Vanilla Porter because it already contains some vanilla flavor. However sugar, salt, and alcohol can inhibit freezing so I would definitely rather use too little than too much. The main flavor of the ice cream should be beer, not sugary vanilla, so don't overdo anything.
Enough talking, let's get started!