Lambic ice cream. Photo courtesy Wisconsin Milk Marketing Board.
LUCY SAUNDERS created the website Beercook.com to introduce cooks to the many nuances of cooking with beer. She is finalizing a book on barbecuing with beer, which will be reviewed in our Best Reads section. Click here to email Lucy.
Updated September 2009
Beer Ice Cream Recipes
Page 2: Raspberry Lambic Ice Cream
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Raspberry Lambic Ice Cream
Remember to follow the manufacturer’s directions for your ice cream machine (crushed ice really makes a difference if you are using an old salt-and-ice bucket maker). Prepare the recipe 12 to 24 hours ahead of serving time, to let the ice cream ripen in the freezer.
And consider serving a glass of the same beer in the recipe, along with the ice cream.
- 1-1/2 cups seeded raspberry purée
- 1/2 cup sugar
- 1 cup raspberry lambic or framboise (raspberry liqueur)
- 1 envelope (2 teaspoons) unflavored gelatin, softened in 3 tablespoons
- 1 cup heavy cream, whipped with 2 tablespoons powdered sugar
- 1/2 cup vanilla syrup (use a brand made with real cane sugar)
- Ice cream machine
- Blend raspberry purée, sugar and lambic. Cover and chill overnight.
- Remove the fruit blend from refrigerator and warm to room temperature, or microwave on high for 30 seconds and stir well. Temperature should be around 75 degrees.
- Blend the softened gelatin with fruit beer mixture, whisk until smooth, then fold in whipped heavy cream and vanilla syrup.
- Whisk well and chill for 1 hour.
- Pour into an ice cream machine and freeze according to manufacturer’s instructions.
- Garnish with fresh raspberries and serve.
Continue To Page 3: Apricot Ale Frozen Custard & Stout Mocha Freeze
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