Dessert

Butter Beer Gelato

  • Prep 10 mins
  • Total 24h 25 mins
  • Easy
  • Serves 4

TIP: For even more fun, make this into an ice cream float with cream soda. 

MAKE IT DAIRY-FREE:  Use unsweetened coconut cream for heavy cream and unsweetened oat milk for whole milk. Whisk the coconut cream until smooth, then add the remaining ingredients.

MAKE IT LITE: Use 2 tablespoons raw agave nectar and 1/4 teaspoon stevia for light corn syrup and granulated sugar. Process on the LITE ICE CREAM program.

Compatible with

Allergies

  • Contains Eggs
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 4 large egg yolks
  • 1/4 cup plus 1 tablespoon light brown sugar
  • 1 tablespoon light corn syrup
  • 1 cup heavy cream
  • 2/3 cup whole milk
  • ½ teaspoon rum extract 
  • ½ teaspoon butter extract
  • Caramel sauce, for topping, as desired
  • Step 1

    Place egg yolks, corn syrup, and brown sugar into a small saucepan and whisk until fully combined and sugar is dissolved.

  • Step 2

    Add heavy cream, milk, and extracts to saucepan and stir to combine.

  • Step 3

    Place saucepan on stove over medium heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.

  • Step 4

    Remove base from heat and pour through a fine-mesh strainer into an empty CREAMi® Pint. Place pint into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.

  • Step 5

    Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto 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 6

    Select GELATO.

  • Step 7

    When processing is complete, remove gelato from pint and serve immediately. Top with caramel sauce as desired.