1 bottle CBC Amber Weiss
150ml full fat milk
4 egg yolks
1 tub of Fairview real Greek yogurt
While reducing the Amber Weiss in a sauce pan over medium heat by approx. 20%, whish the egg yolk and sugar until light and creamy.
After the Amber Weiss has sufficiently reduced, add the milk to the beer mix. Don’t worry if it curdles.
Pour the beer/milk mix through a fine mashed sieve to the egg/sugar mix, whisk continuously. Pour the mix back into the sauce pan and continue whisking over medium/low heat until the beer cream thickens up.
Pour back to the bowl and let it cool down to room temperature.
Pour into an ice cream maker and freeze.
Recipe developed by Andy Kung, COO Cape Brewing Co.