This dish contains the following allergens: Milk/Dairy, Eggs
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300ml
double cream
120ml
IPA beer
90g
caster sugar
3
egg yolks
10.5fl. oz
double cream
4.2fl. oz
IPA beer
3.15oz
caster sugar
3
egg yolks
Utensils
Thermometer
Step 1
Heat cream andbeer in a medium saucepan over low heat, stirring occasionally with a spatula until the mixture just comes to a simmer.
Step 2
In a large bowl, whisk together the sugar and egg yolks until pale and sugar is fully dissolved.
Step 3
While whisking, slowly pour one-quarter of cream mixture into the egg mixture.Once combined, pour in restof cream mixture and whisk again.
Step 4
Pour mixture into saucepan and cook over low heat for 6–8 minutes, whisking or stirring constantly until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
Step 5
Remove gelato base from heat and pour through a sieve into the tub. Place tub into an ice bath to cool. Once cooled, place storage lid on tub and freeze for 24 hours.
Step 6
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 7
Select GELATO.
Step 8
Once processing is complete,add mix-ins or removegelato from tuband serve immediately.
Heat cream andbeer in a medium saucepan over low heat, stirring occasionally with a spatula until the mixture just comes to a simmer.
300ml
double cream
120ml
IPA beer
90g
caster sugar
3
egg yolks
10.5fl. oz
double cream
4.2fl. oz
IPA beer
3.15oz
caster sugar
3
egg yolks
Step 2 of 8
In a large bowl, whisk together the sugar and egg yolks until pale and sugar is fully dissolved.
300ml
double cream
120ml
IPA beer
90g
caster sugar
3
egg yolks
10.5fl. oz
double cream
4.2fl. oz
IPA beer
3.15oz
caster sugar
3
egg yolks
Step 3 of 8
While whisking, slowly pour one-quarter of cream mixture into the egg mixture.Once combined, pour in restof cream mixture and whisk again.
300ml
double cream
120ml
IPA beer
90g
caster sugar
3
egg yolks
10.5fl. oz
double cream
4.2fl. oz
IPA beer
3.15oz
caster sugar
3
egg yolks
Step 4 of 8
Pour mixture into saucepan and cook over low heat for 6–8 minutes, whisking or stirring constantly until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
300ml
double cream
120ml
IPA beer
90g
caster sugar
3
egg yolks
10.5fl. oz
double cream
4.2fl. oz
IPA beer
3.15oz
caster sugar
3
egg yolks
Step 5 of 8
Remove gelato base from heat and pour through a sieve into the tub. Place tub into an ice bath to cool. Once cooled, place storage lid on tub and freeze for 24 hours.
300ml
double cream
120ml
IPA beer
90g
caster sugar
3
egg yolks
10.5fl. oz
double cream
4.2fl. oz
IPA beer
3.15oz
caster sugar
3
egg yolks
Step 6 of 8
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
300ml
double cream
120ml
IPA beer
90g
caster sugar
3
egg yolks
10.5fl. oz
double cream
4.2fl. oz
IPA beer
3.15oz
caster sugar
3
egg yolks
Step 7 of 8
Select GELATO.
300ml
double cream
120ml
IPA beer
90g
caster sugar
3
egg yolks
10.5fl. oz
double cream
4.2fl. oz
IPA beer
3.15oz
caster sugar
3
egg yolks
Step 8 of 8
Once processing is complete,add mix-ins or removegelato from tuband serve immediately.
