OnTap Magazine

RECIPE Fruit Syrup 700g fruit (this can be your preference, go more berry-based, or use plums for extra tartness or peach & apricot) 440ml of your favourite fruited sour beer Reduce on a low flame until it becomes a thick syrup, and set aside to cool. Ice Cream 500ml whipping cream 1 tin condensed milk 3 eggs, separated 1 tbsp. icing sugar 1 tsp vanilla essence/extract Method 1. Set up 3 bowls. 2. In the first bowl, whisk the egg whites until they form stiff peaks. 3. In the second bowl, whisk cream and icing sugar until they form soft peaks. 4. In bowl three, whisk condensed milk, vanilla essence and egg yolks until creamy. 5. Gently fold the three bowls together, as well as the fruit syrup but be careful not to mix too aggressively so that it stays fluffy. 6. Pour into a suitable container, pop on the lid, and freeze. SUMMER FRUIT ICE CREAM WITH SOUR BEER This recipe is a great way to use overripe (*read forgotten) fruit.