Cherry Lambic-Chocolate Ice Cream with Beer-Poached Cherries
This rich, complex ice cream combines the tart funkiness of cherry lambic beer with silky chocolate custard and tender beer-poached cherries. The lambic is reduced to a syrup that intensifies its sour fruit flavors, while the cherries cook down into jammy pieces that create beautiful ripples throughout the creamy base. Perfect for adventurous dessert lovers and beer enthusiasts, this sophisticated frozen treat balances sweet, tart, and bitter notes in every spoonful. The careful tempering technique ensures a smooth, professional-quality custard that showcases the chocolate's depth without overwhelming the delicate lambic character.
Ingredients
Instructions
- 1
Boil lambic with 1/4 cup sugar in Dutch oven until syrupy, about 20 minutes
- 2
Add pitted cherries and cover, cook 25 minutes until cherries break down
- 3
Empty into bowl and bring to room temperature
- 4
Combine milk, cream, 1/4 cup sugar, and salt in medium pot
- 5
Heat over medium heat, stirring occasionally, until mixture froths up
- 6
Turn off heat
- 7
Whisk egg yolks with remaining 1/4 cup sugar for 2 minutes until lighter yellow
- 8
Temper yolks by whisking in tiny amounts of milk mixture, adding gradually
- 9
Strain custard base through sieve and return to pot
- 10
Heat custard over medium-low, stirring constantly until it coats back of spoon
- 11
Turn off heat
- 12
Melt chocolate in water bath until just melted
- 13
Remove from heat
- 14
Add custard base very slowly to melted chocolate, whisking enthusiastically
- 15
Transfer custard to ice bath and chill 45 minutes to 1 hour, stirring occasionally
- 16
Churn in ice cream maker 20-25 minutes until soft-serve consistency
- 17
Layer ice cream and lambic-cherries alternately in plastic container
- 18
Freeze at least 2-4 hours
- 19
Remove from freezer 5-10 minutes before serving
Tips
Have a partner help with tempering the chocolate - one person pours custard while the other whisks continuously for best results
Don't over-churn the ice cream or you'll start making butter - stop when it reaches soft-serve consistency
Chill the custard base overnight in the fridge instead of using an ice bath for even better texture
Good to Know
Store covered in freezer for up to 1 month. Press plastic wrap directly onto surface to prevent ice crystals.
Custard base can be made 1 day ahead and chilled. Lambic-cherry mixture can be made 2 days ahead and refrigerated.
Remove from freezer 5-10 minutes before serving for easier scooping. Serve in chilled bowls.
Common Mistakes
Add custard to chocolate very slowly while whisking to avoid seizing the chocolate
Don't overheat the custard base to avoid curdling the eggs
Don't over-churn to avoid making butter instead of ice cream
Substitutions
Dairy-Free Swaps
General Alternatives
same flavor profile
FAQ
Can I make this without an ice cream maker?
Yes, pour the custard into a shallow dish and freeze, stirring vigorously every 30 minutes for the first 3 hours to break up ice crystals.
What if I can't find cherry lambic beer?
Raspberry lambic works well, or substitute with 1 cup tart cherry juice reduced by half with 2 tablespoons lemon juice added.
How long will this keep in the freezer?
The ice cream will keep for up to 1 month when properly stored with plastic wrap pressed directly onto the surface.