Beer Float

Yesterday, here in Washington, DC the temperature on the heat index reached around 110 degrees.  The plants on our balcony look like they have given up on life and we are starting to see mirages of ice cold beer and ice cream out of the windows.

Beer and ice cream you say…  how about a nice beer float?  While you may think a beer float needs rich flavors like coffee, chocolate, or toffee we wanted something light and refreshing so we ran out and bought a summery beer called a shandy (a combination of beer and lemonade) and made some nice, fresh strawberry ice cream.  The citrusy flavors of the shandy contrasted with the creamy sweetness of the strawberry ice cream and kept us cool during this crazy heat wave.

Nathan’s Beer Pairing (sort of): Leinenkugel Summer Shandy
Rating: 6.75 out of 10.0

While this isn’t technically a pairing I figured since this beer was one of two ingredients in the beer float that I should go ahead and rate it.  If you were to pour half of a Mike’s Hard Lemonade and half of a Wheat beer into a glass (why in the world would you do that?!) then this shandy would taste exactly like that.  If I was trying to convince someone who liked hard lemonade to drink beer this would be the drink with training wheels to bridge the gap for them.  While beer purists may cringe at this I actually found the beer to be super refreshing and light on a hot day.  It certainly isn’t something I would buy on a regular basis but interesting none-the-less.

Beer Float:

Hopefully you need neither an ingredient list or directions for how to create your very own beer float but you can find the recipe we used for our ice cream below.

Fresh Strawberry Ice Cream:

Ingredients:

1 cup heavy cream
3/4 cup 2% milk
3 (3- by 1-inch) strips fresh lemon zest
1/8 teaspoon salt
2 large eggs
3/4 cup sugar
1 lb strawberries (3 cups), trimmed and quartered
1 tablespoon fresh lemon juice

Directions:

Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.

Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).

Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, overed, at least until cold, about 2 hours, and up to 1 day.

While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard.

Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

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