Since making my first batch of beer ice cream, I’ve wanted to branch out and try other flavors. My co-worker’s husband made a batch using Southern Tier Brewing Company’s creme brulee stout that was six different ways of awesome. I’ve had Guinness ice cream in the past. That was fine. I’ve wanted to do something akin to Mitchell’s Christmas Ale Gingersnap made with Great Lakes’ spectacular brew.
I offered The Wife a choice for Saturday night’s dinner. I could procure a growler of hard cider (likely McKenzie’s black cherry) or I could make ice cream. She chose the latter. While wandering the aisles at Wegmans, I saw the lambic shelf and decided it was time to give boozy ice cream another go.
Belgian brewer Lindemans makes a number of beers that use fruit juice instead of yeast in the fermentation process. These are called lambics, in case you didn’t know. hops to the brewer:
Long before hops were common in most beers, various fruits and vegetables were used to season beers. The acidity of Lambic beers blends perfectly with raspberries.
The fruit juice ferments, giving the beer it’s alcohol content. Lindemans makes this style of beer in apple, peach, black currant and raspberry, or as it’s known in bars around the world, Framboise.
As was the case with the Chicory Stout ice cream, this would need extra freezing time due to the alcohol. It’s a custard-based ice cream, so there are eggs involved. I can’t stress enough how you important it is to keep a watch on your base while it is on the stove. I nearly made scrambled eggs while catching part of a Golden Girls rerun on television.
The flavor is exactly what you think it would be. It’s a creamy custard base with the sweet flavor of the beer. The alcohol is there and hits you towards the end.
Three days and the quart is nearly gone. I think we have a fan favorite.
Framboise ice cream
By Jared Paventi
- One 12 oz. bottle of Lindemans Framboise beer
- 3/4 cup sugar
- 1/4 teaspoon salt
- 6 egg yolks
- 2 cups heavy cream
- 2 tsp. vanilla extract
- 1/2 cup raspberries (optional)
Combine sugar and salt in a large saucepan or Dutch oven. Add the egg yolks and whisk together so they are well combined. You should feel as grittiness with the whisk, but the batter should be smooth and free of clumps. Whisk in the heavy cream so it is smooth.
Heat the pan on medium and whisk constantly (if you let this stand without moving the liquid, you will scorch the cream and end up with scrambled eggs). Check the temperature regularly with a candy thermometer, removing the pan from heat when the temperature reaches 170 degrees (to get the best temperature measure, tip the pan on its side and submerge the probe in the liquid without touching the bottom of the pan). Strain the egg-cream mixture through a fine mesh strainer and into a mixing bowl to remove any lumpy egg material. Discard the contents of the strainer.
Whisk in the beer and vanilla extract. Cover the mixing bowl with plastic wrap and refrigerate 3-4 hours until cooled completely. Pour the liquid into your ice cream machine and follow the manufacturer’s instructions for custard (my Cuisinart recommends 20 minutes of spinning for custards). If you are going to add raspberries, do so with 3-4 minutes to go.