Beck’s Beer recently invited me to develop a recipe using their limited edition Independent Artist Series. These bottles feature label art by popular artists including Kid Cudi, Marc Eckō, Willis Earl Beal, The Date Farmers, TM Sisters, and William Hundley. I had a lot of fun working on this project, and I’m so thankful that Beck’s reached out to me as a sponsor for this post!
After watching the video below featuring Beck’s bottle art artists, I began thinking about recipes that I could develop utilizing their brew. Right away I thought of chili, braised meat, beer batters, marinades, and other common uses, but I wanted to think outside the box… after all, this campaign is all about living beyond labels and what is common.
That’s when I remembered a delicious chocolate-covered pretzel ice cream I had enjoyed just a few weeks earlier. It was my new favorite ice cream for the combination of salty pretzels with sweet, cold ice cream. Beer is common with pretzels… would a beer and pretzel ice cream work?
To make a long story short: yes! Cooking with beer in general yields best results when a few guidelines are followed, which is why I created the diagram below.
Personally, I like the bottles designed by William Hundley and Willis Earl Beal, but I think they’re all great designs. Which is your favorite bottle design? Would YOU try beer ice cream? Let me know in the comments below!
- 1 bottle Beck's Beer
- 1 cup white sugar
- 1 teaspoon salt
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 6 large egg yolks
- 1 cup chocolate-covered pretzels, crushed
- In a large bowl, vigorously whisk the Beck's Beer for five minutes to remove carbonation.
- In a sauce pot, combine the Beck's Beer, sugar, salt, milk, heavy cream, and vanilla extract. Bring to a boil, whisking occasionally.
- Place egg yolks in a separate bowl. After the Beck's Beer mixture has come to a boil, remove from heat.
- Slowly ladle very small amounts of the hot liquid into the egg yolks, whisking the yolks vigorously. Continue adding the hot liquid in small amounts until half of the hot liquid has been added to the yolks.
- Pour the yolk mixture into the sauce pot, whisk, then heat over the lowest heat setting on your stovetop. Stir constantly with a wooden spoon to prevent the bottom from scorching until the liquid begins to thicken, about 5-10 minutes.
- Remove from heat and chill.
- After the mixture has cooled completely, process it in an ice cream machine according to the manufacturer's directions.
- After the liquid has churned into ice cream, stir in the chocolate-covered pretzel pieces.