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Egg Recipe

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This luxurious ice cream blends the tartness of raspberry beer with the richness of a classic custard base. The recipe starts by gently heating milk and sugar, then tempering beaten eggs to create a smooth, silky custard that is cooled rapidly in an ice bath. Once churned, the addition of whipping cream and more raspberry beer creates a dense, flavorful frozen dessert with complex fruity notes. It&# 226;ÂÂs an indulgent treat perfect for summer gatherings or special evenings. The texture is incredibly creamy, balancing the sweetness of vanilla and sugar with the distinctive zing of the beer. Simple yet sophisticated, this homemade ice cream is a standout dessert that feels both comforting and unique.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 1297.5
Dietary: Gluten-free, Vegetarian
Description
This luxurious ice cream blends the tartness of raspberry beer with the richness of a classic custard base. The recipe starts by gently heating milk and sugar, then tempering beaten eggs to create a smooth, silky custard that is cooled rapidly in an ice bath. Once churned, the addition of whipping cream and more raspberry beer creates a dense, flavorful frozen dessert with complex fruity notes. It&# 226;€™s an indulgent treat perfect for summer gatherings or special evenings. The texture is incredibly creamy, balancing the sweetness of vanilla and sugar with the distinctive zing of the beer. Simple yet sophisticated, this homemade ice cream is a standout dessert that feels both comforting and unique.
Ingredients
  • 4 cups Milk
  • 2 cups Sugar
  • 1 1/2 pints Whipping cream
  • 1 Celis Raspberry beer
  • 4 eggs Lightly beaten
  • 1/2 teaspoon Salt
  • 2 tablespoons Vanilla
  • 4 tablespoons Celis Raspberry Beer
Directions
  1. 1
    In a medium saucepan, combine the milk, sugar, 12 oz of the raspberry beer, and salt.
  2. 2
    Warm the mixture over medium-low heat, stirring occasionally until the sugar is dissolved and the liquid is tepid.
  3. 3
    In a separate bowl, lightly beat the eggs.
  4. 4
    Slowly pour about four tablespoons of the warm milk mixture into the beaten eggs while whisking constantly to temper them.
  5. 5
    Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring well to combine.
  6. 6
    Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon or reaches 155ðF.
  7. 7
    Watch carefully to prevent the eggs from curdling.
  8. 8
    Remove from heat and place the saucepan in an ice bath for 15 minutes, stirring occasionally to cool rapidly.
  9. 9
    Once cooled, pour the custard into your pre-frozen ice cream maker bowl.
  10. 10
    Stir in the remaining four tablespoons of raspberry beer and the vanilla.
  11. 11
    Churn the mixture according to your manufacturer's instructions, usually for about 30 minutes, or until it reaches a soft-serve consistency.
  12. 12
    Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1297.5kcal
% Daily Value *
Total Fat 73.1g113%
Saturated Fat 42.9g215%
Cholesterol 389.3mg130%
Sodium 2613.9mg109%
Total Carbohydrate 146.6g49%
Dietary Fiber 5.1g21%
Sugars 139.7g
Protein 19.8g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ice cream, raspberry, beer, custard, dessert, cream, churned, frozen, vanilla, sweet, rich, homemade, treat, indulgent, fruit, summer, party, easy, delicious, refreshing
Read it online: https://www.chefs-mate.com/recipe/egg-recipe-3/