Shiner Bock Beer Ice Cream from The Homesick Texan Cookbook
Wow, what can I say about an ice cream made with our favorite beer? Shiner is the beer of Texas!
Shiner Bock Ice Cream: 2 cups heavy cream 1 cup Shiner Bock beer 1/2 cup granulated sugar 1/4 cup brown sugar 1/4 teaspoon kosher salt 4 egg yolks, beaten 2 teaspoons vanilla extract Cajeta, for serving (optional) Crushed peanuts, for serving (optional)
In a large saucepan, stir together the cream, Shiner Bock, granulated sugar, brown sugar, and salt. Place over medium-low heat and cook just until the mixture is warm—do not let it boil—about 3-5 minutes.
When the cream is warm, scoop out 1/4 cup of the mixture and stir into the beaten egg yolks until well combined. Slowly pour the cream and egg yolks back into the pot and while stirring, continue to cook until the mixture is thickened and coats the back of a spoon, about 2 to 4 minutes. Again, do not let it boil. Remove the cream mixture from heat, stir in the vanilla, and then cool covered in the refrigerator for at least 4 hours.
After the cream has cooled, freeze in your ice-cream machine according to the manufacturer’s instructions. Chill in the freezer for 4 hours for a firmer ice cream or serve immediately for a softer ice cream. Enjoy! Peace in the Kitchen!