We use Chimay in this ice cream but any delicious beer can be used to customize this ice cream to your preference, the season and the beer.
Chimay Ice Cream
1050 grams/ 4 2/3 cup Chimay beer
275 grams/ 1 1/4 cups + 2 teaspoons brown sugar
5 large egg yolks (90 grams)
18 grams/ 3 tablespoons tapioca flour
50 grams/ 11 tablespoons Ovaltine
4.5 grams/ ¾ teaspoon fine sea salt
520 grams/ 2 cups milk
480 grams/ 2 cups heavy cream
Put the beer and the brown sugar into a medium sized pot on medium heat and bring to a simmer. Turn the heat down to medium low and reduce the beer and sugar 2/3. Remove the syrup from the heat and and let it cool to room temperature. Put the egg yolks, tapioca flour, Ovaltine, salt, and reduced beer syrup into a blender and puree the mixture until it forms a thick paste. Put the milk and heavy cream into a medium pot and bring to a simmer. Remove the dairy from the heat, turn the blender on low and slowly drizzled the hot mixture into the blender. Increase the blender to medium and blend for 1 minute. Turn the blender off and strain the ice cream base through a fine meshed strainer. Put the ice cream base into a bowl set over an ice bath to cool the base. Refrigerate the mixture for 4 hours then freeze in an ice cream maker.
April 24, 2005
