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Beer Ice Cream

Café Boulud NYC
20 East 76th St.
New York, NY 10021


Cherry Kriek Beer Ice Cream
Pastry Chef Eric Bertoia of Café Boulud – New York, NY
Adapted by

Kriek is a type of Belgian beer made from cherries. Cantillon and Lindemans are two popular brands commonly available in the US.

Yield: 4 Servings


  • 1 1/3 cups heavy cream
  • 1 1/3 cups kriek cherry beer
  • 2 Tablespoons glucose
  • 1/3 cup sugar
  • 5 egg yolks

Heat heavy cream and kriek beer in a saucepan. Add the glucose to mixture and cook, whisking constantly until hot but not boiling (about 184°F).

In a bowl, whisk together egg yolks and sugar. While whisking, pour in 1/3 of the hot cream mixture into the bowl to temper the eggs. Pour egg mixture into the saucepan and cook, whisking constantly to 184°F or until the mixture coats the back of a spoon.

Transfer custard to a mixing bowl set over an ice bath and stir to cool the mixture. Once cooled, process in an ice cream machine according to the manufacturer’s instructions.


  • Deschutes Brewery
  • Scaldis
  • Humboldt Brewing Company
  • Rogue Ales
  • Forum: Beer and Spirits

  •    Published: August 2005
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