Beer Ice Cream Recipes for Episode #35: Sweet, Sweet Magic and Tropic of Betty

"I don't always eat ice cream, but when I do, it's got beer in it..."

Instead of mixing up cocktails this week, I decided to change things up and try my hand at beer ice cream. Armed with my trusty Cuisinart ice cream maker, a variety pack of Magic Hat, and THIS basic recipe from The LA Times, I crafted two delicious beer ice creams: Sweet, Sweet Magic and Tropic of Betty. Below I listed the ingredients, note(s) about modifying the recipe's original instructions, and suggested toppings.


Sweet, Sweet Magic
(yields approx. 1.5 pint)

By George Chriss [CC SA 3.0], via Wikimedia Commons

• 4 egg yolks
• 1/2 cup sugar
• 8 oz Magic Hat #9
• 1 cup heavy cream
• zest of 1 orange

• suggested toppings: toasted pecans, candied bacon, and maple caramel sauce

Tropic of Betty
(yields approx. 1.5 pint)

• 4 egg yolks
• 1/2 cup sugar
• 8 oz Elder Betty
• 1 cup heavy cream
• 2 tsp ground ginger

• suggested toppings: rum sauce* and shaved coconut

Note About Modifying the Recipe's Original Instructions: For either ice cream, the only change you need to make to the original recipe is to add your "extra" ingredient (i.e. orange zest for Sweet, Sweet Magic or ground ginger for Tropic of Betty) to the beer and cream as it simmers in the heavy-bottom saucepan. Everything else is the same.

*How To Make Rum Sauce: Heat 1/4 cup dark brown sugar, 1/4 cup rum, and 2 tbs butter in a small pan over low heat, stirring until the sugar's dissolved and the sauce is slightly thickened; should take about 2 or 3 minutes. Then remove the sauce from the heat and let it cool completely. Once cooled, pour the sauce into an airtight container and store it in your fridge - or pour it over your ice cream and eat up.