Heineken Ice Cream

Heading out to Hennessy Artistry shortly, just thought I’d share this very interesting recipe with you.

Heineken Ice Cream as prepared by Chef Joël Antunes of JOËL – Atlanta, GA

Yield: 10 Servings

Ingredients:

• 8 egg yolks
• 1 cup of granulated sugar
• ½ gallon heavy cream
• 1½ gallons whole milk
• 10 ounces Heineken beer
• 5 dried juniper berries
• 1 bay leaf

Method:
Mix egg yolks and sugar in a large mixing bowl. Combine cream and milk in a large pot and bring to a rapid boil, stirring constantly. Remove from heat.

Slowly add milk and cream to egg and sugar mixture while whisking constantly. Pour tempered mixture back into pot and heat to 184°F. When the custard has the consistency of crème Anglaise, remove from heat and place pot in an ice bath.

Add beer, juniper berries, and bay leaf to custard. Cover pot with plastic wrap and infuse for 2 hours. Strain mixture through a chinois and then process in an ice cream maker according to manufacturer’s instructions.

Simple to prepare and it satisfy the hunger for beer and a nice shot of ice cream! – mikeyip.com

Be Sociable, Share!

• 

No related posts yet.