Orange Pineapple Sour Ale and Pink Lemonade Sour Ale Ice Creams

By Kaitlin Hill

As the weather warms, don’t choose between cold beer and creamy ice cream to cool down, enjoy both with my Orange Pineapple Sour Ale Ice Cream and Pink Lemonade Sour Ale Ice Cream. Each beer lends its distinctive flavor to a simple, no- churn ice cream base. The ice creams only take six ingredients and come together in about 20 minutes. The hardest part of the recipe is waiting for the ice creams to freeze overnight before digging in.

Orange Pineapple Sour Ale Ice Cream

Ingredients:
2 cups of heavy cream, chilled
Zest of 1 orange
1⁄4 cup of fresh-squeezed orange juice

1⁄4 cup of Orange Pineapple Sour Ale
1 cup of sugar
1⁄2 teaspoon of salt
1 (14 ounce) can of sweetened condensed milk

Directions:
In a small bowl, whisk together the orange zest, orange juice, beer, sugar, and salt.

Using a hand mixer and large bowl or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium speed until it has thickened. This will take about 4 – 5 minutes.

Whisking by hand, gently stir the beer and juice mixture into the whipped cream.

Follow with the sweetened condensed milk and whisk until just combined.

Pour the mixture into a 9-inch loaf pan or other freezer-safe container.

Place in the freezer for at least six hours, or overnight, until the ice cream has frozen firm. Enjoy!

Pink Lemonade Sour Ale Ice Cream

Ingredients:
2 cups of heavy cream, chilled
Zest of 1 lemon
1⁄4 cup of fresh-squeezed lemon juice

1⁄4 cup of Pink Lemonade Sour Ale
1 cup of sugar
1⁄2 teaspoon of salt
1 (14 ounce) can of sweetened condensed milk

Directions:
In a small bowl, whisk together the lemon zest, lemon juice, beer, sugar, and salt.

Using a hand mixer and large bowl or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium speed until it has thickened. This will take about 4 – 5 minutes.

Whisking by hand, gently stir the beer and juice mixture into the whipped cream.

Follow with the sweetened condensed milk and whisk until just combined.

Pour the mixture into a 9-inch loaf pan or other freezer-safe container.

Place in the freezer for at least six hours, or overnight, until the ice cream has frozen firm. Enjoy!

Ice cream will keep tightly covered in the freezer for a week, if it lasts that long!