Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 300 ml | 1¼ cups | double cream | |
| 120 ml | ½ cup | ipa beer | |
| 100 g | ½ cup | granulated sugar | |
| 3 | 3 | egg yolks |
Ingredients
Method
- Heat the cream and beer in a medium saucepan over a low heat, stirring now and then with a spatula, until it comes to a simmer, then take off the heat.
- Whisk the sugar and egg yolks together in a large bowl until the sugar has dissolved.
- Whisking all the time, slowly pour in a quarter of the cream mixture and whisk until combined. Add the rest of the cream mixture and keep whisking until fully combined.
- Pour the base back into the saucepan and put it over a medium heat. Cook, stirring constantly, until it reaches 74–79°C on a thermometer.
- Take off the heat and strain through a fine sieve into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, put the lid on the pint and freeze for 24 hours.
- Press: GELATO Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select gelato.
Nutrition per serving estimated
- Calories
- 474 kcal
- Fat
- 38 g
- of which saturates
- 23 g
- Carbohydrate
- 28 g
- of which sugars
- 26 g
- Fibre
- 0 g
- Protein
- 3.4 g
- Sodium
- 30 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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