Beer Ice Cream With Only Four Ingredients
Yesterday, we spiked a watermelon with vodka. Let's take things a step further by combining two more awesome summertime refreshments: beer and ice cream.
Ice cream is generally a bit of a no-fly zone, not because it's difficult (it's not) but because it requires a special piece of equipment in an ice cream maker. Beyond that though, ice cream is one of the easiest, most delicious, and most impressive dishes you can make. I mean, who doesn't like ice cream? And who doesn't like beer?
Actually, lots of people don't like beer, but this isn't about them. We're making this.
4 egg yolks
8 oz. of your favorite beer
1 cup heavy cream
1/2 cup sugar
1. Mix the eggs and sugar together. A lot. For a really long time. Long enough that your arm gets tired. Make sure to mix it in a bowl that can get really hot. Easy, right?
2. Mix the beer and cream in a pot on the stove, simmering it and stirring it occassionally.
3. SLOWLY pout the beer/cream mixture into the bowl with the sugar/egg mixture. Just add a little bit at a time, though. If you add too much at once, the hot mixture will cook the egg mixture and you'll be left with scrambled eg batter. Gross.
4. Pour the mixture back in a pot and cook over low heat for five minutes or so, allowing it to thicken.
5. Pull the ice cream mix and toss it in the fridge overnight.
6. Put that cold mixture in an ice cream maker per the instructions. Should be like 30 minutes or so.
7. Pull the ice cream, DO NOT SERVE, and toss into the freezer for at least three hours.
Eat your beer ice cream and marvel at how damn easy that was. It won't get you drunk unless you eat Homer Simpson-amounts of this stuff, but it will taste awesome.