|Yolks n' sugar|
The only real hurdle I had was finding a good gelato recipe that used a liquid as the flavour, especially a recipe for beer gelato. The only way I found what I was looking for was to actually start searching in Italian.... and checking Italian food / cooking sites for "birra gelato" or some such search terms. Well, I happened upon a few different recipes, and settled on one that sounded pretty straightforward after running it through Google Translate. Hey... maybe my site will become the #1 go-to place for English searches on beer gelato. Well, without further adieu, here's what I did:
|Ready for the machine!|
200 mL cream
150 g sugar (I used cane sugar for some darker sweetness & actual flavour)
150 mL of whole milk
200 mL of beer (I put in a generous splash or two more than this)
2 egg yolks
Mix the yolks with the sugar - use a hand mixer, and expect it to take a while to make it smooth & fairly even. Add the milk and beer. Mix well. For this, I think I just whisked it. Whip the cream and add to the rest - fold and mix it in gently with a spatula. You don't want to lose its creamy consistency / air. Then, add it to the ice cream maker. It took, I believe (but check your maker's instructions), around 20 minutes. If you don't have an ice cream maker, the site suggested you could put the mixture in the freezer, and stir the gelato every 15 minutes for at least two hours.
Not an issue.
Next? I think I'm going to try a candied bacon stout ice cream...
|It looks a little grainy here... but it was nice|
& smoooooth after hours in the freezer.