Bite into a “Cold One” –  Renaissance Schaumburg serves up ice cream fit for cocktail hour.

At first thought, beer, bourbon and ice cream seems like an off-putting combination. However, when created properly it can be a creamy, decadent dessert. The chefs at Renaissance Schaumburg are putting a new spin on the cold classic and embracing the concept of “bar by way of freezer section.” “The idea came to us when we were working on desserts for a specialty pub menu,” says Renaissance Schaumburg Pastry Chef, Katherine Plucinski. “The beer we use is aged in bourbon barrels to enhance the bourbon and the vanilla essence in the beer.”
To create this pub inspired treat at home, start by whisking together 8 egg yolks and one cup of sugar. Next, in a small saucepan heat 1 1/3 cups heavy cream, 2 cups Goose Island Bourbon Aged Vanilla Beer, ½ cup bourbon and vanilla beans for five minutes. Slowly mix the warm cream mixture with the egg yolks until tempered. Then cook over very low heat until it is slightly thickened. Once, thickened remove and let chill in an ice bath for 4 hours or until it is firm and cold. Finish off the ice cream by letting it churn in an ice cream machine.