Black and Tan Ice Cream

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Ice Cream Base

  • 2.64 kg / 5 lb 13.12 oz / 52.8% milk
  • 523 g / 1 lb 2.46 oz / 10.46% heavy cream
  • 923 g / 2 lb .57 oz / 18.46% sugar
  • 414 g / 14.6 oz / 8.28% egg yolks
  • 500 g / 1 lb 1.64 oz / 10% Black and tan beer (see Notes)

Method

  1. Make the ice cream base according to the Classic Ice Cream Method. Cool over an ice bath.
  2. Add the beer once the custard base is made and it has cooled. Whisk thoroughly to completely dissolve the beer.
  3. Strain the base through a fine-mesh strainer. Age the base under refrigeration overnight.
  4. Once the base has aged, churn to the desired consistency.
  5. Harden for at least 2 hours and up to 4 hours. Reserve until needed.