I know Summer is still 3 months off, but I got a hankerin' to make this wonderful Cherry beer ice cream.
6 egg yolks
2 1/4 cups half and half
2 x 15oz. cans piited black cherries
1 1/2 bottles Kriek
Whisk the egg yolks until thick and light. Bring the half and half to the boil point and pour onto the egg yolks, whisking constantly. Return the mixture to the pan and cook over gentle heat, stirring constantly until it thickens to a light coating consistency. Cool over ice.
Reduce the cherries and their syrup with two thirds of the beer until the liquid is very thick.
Place in a blender or food processor with the cooled egg mixture and the remaining Kriek and blend until smooth. Pour the mixture into an ice-cream freezer and process until firm.
Ingredients - I like to use Oregon Fruit Products Cherries and my preferred Kriek is from Liefmans. The Liefmans Kriek provides just the right amount of tartness without being overly sweet. (Lindeman's Kriek Lambic would be too sweet and another Lambic like Cantillon or Boon would be too acidic)
Cooling the custard
Add cherries to heat
Add the beer
Reduce over high heat