Barleywine Ice Cream from San Diego Beer Week 09

by Beer Answers on January 3, 2010

During the final event of San Diego Beer Week 09, this recipe for Barleywine Ice Cream was shared by Amy DiBiase,  Executive Chef at Roseville in San Diego.  Roseville is a popular and highly-rated eatery.

Barleywine is a beer that has a very high ABV (Alcohol By Volume) usually 8 to 12% ABV.  It’s called barleywine because it is strong as wine, but is not made from fruit so is called a beer.  More about barleywine here from Wikipedia.

We plan to try this recipe soon. If you do first–let us know how you like it!

Recipe Courtesy of Amy DiBiase, Roseville

Yield: ½ Gallon


  • 12 Ounces Barleywine
  • 1 cup Granulated Sugar
  • ½ cup Whole Milk
  • 2 oz. Orange-Flavored Liqueur
  • 1 Egg plus 2 Egg Yolks
  • 1 cup Heavy Cream
  • 1 Cup Crème Fraiche

Mix the barleywine, sugar, milk, liqueur, egg and yolks together in the top of a double boiler over medium heat. Whisk until smooth. Simmer the mixture whisking constantly, until it coats the back of a spoon. Remove from the heat and let cool. Mix the cream and cream fraiche and strain. Chill the mixture. Process the cooled mixture in an ice cream machine per the manufacturer’s instructions. Place churned ice cream ice cream in the freezer to set up. Serve.

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