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500gm  egg yolks
625gm caster sugar
675ml porters beer (James Squire)
675ml milk
1.25lt cream
125gm glucose

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Boil milk, cream and beer, and then add glucose. Whisk sugar and eggs into sabayon, then add the hot liquid, heat mix to 82c.

Strain mix, cool completely, and then churn into ice cream.