Pastry Chef Eric Bertoia of Café Boulud – New York, NY
Adapted by StarChefs.com

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

Ingredients:

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

Method:
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.