- Contains Dairy
- Contains Eggs
Prepared with
Ingredients
- 10.5fl. oz double cream
- 4.2fl. oz IPA beer
- 3.15oz caster sugar
- 3 egg yolks
- Thermometer
Instructions
Step 1
Heat cream and beer in a medium saucepan over low heat, stirring occasionally with a spatula until the mixture just comes to a simmer.
Step 2
In a large bowl, whisk together the sugar and egg yolks until pale and sugar is fully dissolved.
Step 3
While whisking, slowly pour one-quarter of cream mixture into the egg mixture. Once combined, pour in rest of cream mixture and whisk again.
Step 4
Pour mixture into saucepan and cook over low heat for 6–8 minutes, whisking or stirring constantly until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
Step 5
Remove gelato base from heat and pour through a sieve into the tub. Place tub into an ice bath to cool. Once cooled, place storage lid on tub and freeze for 24 hours.
Step 6
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 7
Select GELATO.
Step 8
Once processing is complete, add mix-ins or remove gelato from tub and serve immediately.