Lemon Shandy Beer Ice Cream


  • 3 large lemons
  • 2 cups heavy whipping cream
  • 1 2/3 cups sugar
  • 1/2 teaspoons salt
  • 7 large egg yolks
  • 1 tablespoon cornstarch
  • 1 cup Leinenkugel Summer Shandy


Zest one of the lemons with a microplane, and set aside one tablespoon of zest. Juice the lemons, and set aside 1/3 cup lemon juice.

In a large bowl add the yolks, cornstarch and lemon juice. Whisk until well combined.

While continuously whisking the yolk mixture, slowly pour the cream into the yolks, whisking until well combined. Return mixture to the pan, stir in the Summer Shandy. Return to medium heat, stirring frequently until slightly thickened (about eight minutes).

Add to a large bowl, refrigerate until chilled (about four hours).

Churn in an ice cream maker according to manufacturer’s specifications until the mixture has reached a soft serve consistency (about 12 minutes).

Add to a freezer safe container, freeze until set (about one hour).