Beer ice cream causes stir in Thailand (recipe)
Thailand’s market leading beer brewer Chang has recently introduced a new product, beer flavoured ice cream, with alcohol levels of around 3 per cent and served at selected outdoor beer gardens in Bangkok and tourist spots during the Christmas and New Year season.
Beer enthusiasts welcomed the new product called “Chang Export Soft Serve” that can be enjoyed with three topping selections, namely almonds, chocolate chips and caramel.
The idea as such is not new. In the UK and Ireland, beer-flavoured ice cream and other dessert variants such as Guinness ice cream, root beer cupcakes, “drunken milkshakes”, beer caramel and many more have become popular among connoisseurs. In the US, the company Frozen Pints sells beer ice cream in seven different flavours under names such as Pumpkin Ale, Cinnamon Stout or Vanilla Bock at grocery and convenience stores, restaurants, hotels and bars.
However, in Thailand the Thai Health Promotion Foundation’s Stop Drink Network is not amused, saying that beverage companies were launching these new products to encourage young people to drink, particularly during the festive season. Some companies even would conduct “illegal marketing activities” at festive beer gardens, beer buffets and concerts, but beer ice cream should be looked at in the same way as liquid beer and thus the respective laws must apply. Chang did so far not react to the accusations.
But how to make beer ice creme? Below a simple recipe:
What you need:
4 eggs
Half cup of sugar
Half liter of beer
1 cup of cream
Ice cream maker (ideally)
Bowl and pan
What you need to do:
Mix the 4 egg yolks and the sugar together in a bowl.
Mix the beer and the cream, put it in a pot over the stove and let it simmer for some minutes, stir regularly.
Then slowly pour the beer cream in the bowl with the sugar yolk, whisk while you pour.
Take the whole substance and put it back into the pot, heat it and wait until it thickens (5-7 minutes). Stir.
Then put it back again into the bowl, let it cool down for a while and put it in the fridge for at least five hours (or overnight)
After the cooling period, the substance needs to be churned manually until it has a “soft serve” consistency. This can also be done by an ice cream maker as per the machine’s instruction.
Then the beer ice cream can be put in a plastic container and needs to rest another three hours in the fridge before consumption.
Thailand's market leading beer brewer Chang has recently introduced a new product, beer flavoured ice cream, with alcohol levels of around 3 per cent and served at selected outdoor beer gardens in Bangkok and tourist spots during the Christmas and New Year season. Beer enthusiasts welcomed the new product called “Chang Export Soft Serve” that can be enjoyed with three topping selections, namely almonds, chocolate chips and caramel. The idea as such is not new. In the UK and Ireland, beer-flavoured ice cream and other dessert variants such as Guinness ice cream, root beer cupcakes, "drunken milkshakes", beer caramel and...
Thailand’s market leading beer brewer Chang has recently introduced a new product, beer flavoured ice cream, with alcohol levels of around 3 per cent and served at selected outdoor beer gardens in Bangkok and tourist spots during the Christmas and New Year season.
Beer enthusiasts welcomed the new product called “Chang Export Soft Serve” that can be enjoyed with three topping selections, namely almonds, chocolate chips and caramel.
The idea as such is not new. In the UK and Ireland, beer-flavoured ice cream and other dessert variants such as Guinness ice cream, root beer cupcakes, “drunken milkshakes”, beer caramel and many more have become popular among connoisseurs. In the US, the company Frozen Pints sells beer ice cream in seven different flavours under names such as Pumpkin Ale, Cinnamon Stout or Vanilla Bock at grocery and convenience stores, restaurants, hotels and bars.
However, in Thailand the Thai Health Promotion Foundation’s Stop Drink Network is not amused, saying that beverage companies were launching these new products to encourage young people to drink, particularly during the festive season. Some companies even would conduct “illegal marketing activities” at festive beer gardens, beer buffets and concerts, but beer ice cream should be looked at in the same way as liquid beer and thus the respective laws must apply. Chang did so far not react to the accusations.
But how to make beer ice creme? Below a simple recipe:
What you need:
4 eggs
Half cup of sugar
Half liter of beer
1 cup of cream
Ice cream maker (ideally)
Bowl and pan
What you need to do:
Mix the 4 egg yolks and the sugar together in a bowl.
Mix the beer and the cream, put it in a pot over the stove and let it simmer for some minutes, stir regularly.
Then slowly pour the beer cream in the bowl with the sugar yolk, whisk while you pour.
Take the whole substance and put it back into the pot, heat it and wait until it thickens (5-7 minutes). Stir.
Then put it back again into the bowl, let it cool down for a while and put it in the fridge for at least five hours (or overnight)
After the cooling period, the substance needs to be churned manually until it has a “soft serve” consistency. This can also be done by an ice cream maker as per the machine’s instruction.
Then the beer ice cream can be put in a plastic container and needs to rest another three hours in the fridge before consumption.
