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Savouring Perfection :
Belgian Beer & Food Pairing
Executive Chef / Owner Bart Vandaele of Belga Café – Washington DC
Chef Bart Vandaele
Belga Café
514 8th St SE
Washington, DC 20003-2834
(202) 544-0100
Hoegaarden Honey Ice Cream Float
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Hoegaarden Honey Ice Cream Float
Executive Chef / Owner Bart Vandaele of Belga Café – Washington DC
Adapted by
Yield:1 Serving


Hoegaarden Ice Cream (Yields: 30 Servings):
1 liter milk
250 grams sugar
12 egg yolks
1 vanilla bean, scraped
750 grams Hoegaarden Beer
150 grams Honey

Hoegaarden Espuma:
1 250-ml. bottle of Hoegaarden
1-2 ounces lavender Honey
2 teaspoons Xanthan Gum


For Ice Cream:
Make the vanilla custard by combining milk, sugar, egg yolks and vanilla bean. Once mixture is cooled, add the Hoegaarden and the honey. Let rest overnight. Put mixture in an ice cream maker.

To Assemble and Serve:
Place two heaping scoops of the Hoegaarden ice cream in a rocks glass.  Cover with  4-6 ounces of Hoegaarden beer and top with a spoonful of Hoegaarden espuma. Serve with Belgian vanilla waffles.

  • The New Affordable Luxury: Pairing Beer with Your Food
  • Rising Star : Bart Vandaele

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