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You are here: Home / By Book / Harry Potter / Florean Fortescue Butterbeer Ice Cream Recipe | Harry Potter

Florean Fortescue Butterbeer Ice Cream Recipe | Harry Potter

Harry Potter· Ice Cream· JK Rowling· Summer

1 Jul

Based on ‘real’ Butterbeer with all its warm creaminess (if you haven’t made it yet,   it’s amazing), we’ve made this Butterbeer ice cream version to enjoy on warm summer days. Note, this is alcoholic, so it’s just for us adults!

Circle the date, July 8th.  The day Universal Studio’s Diagon Alley is open to the public! I’m so excited but I’m also kicking myself that I didn’t postpone our February trip for July. Imagine being able to ride the Hogwarts Express, shop at Scribbulus or Magical Menagerie (just in case you need an owl or a hippogriff). And food? You can eat British food at the Leaky Cauldron, and devour Butterbeer ice cream at Florean Fortescue’s ice cream parlour.

Since it’s going to be a while before I get a chance to go, I’m making Butterbeer at home, based on the 1400’s version. If you haven’t tried the ‘authentic’ Butterbeer before, try my recipe.

4.2 from 6 reviews
Harry Potter Florean Fortescue Butterbeer Ice Cream Recipe | Food i Literature
 
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Author: Bryton Taylor; Food in Literature
Ingredients
  • 1 bottle British Ale
  • 2.5 tbsp butter
  • 1 tsp pumpkin pie spice
  • ⅓ cup brown sugar
  • 2 cups thickened cream
  • ¾ cup white sugar
  • 6 egg yolks
Instructions
  1. Start by making a version of Butterbeer. In a saucepan, pour in 140 ml of the British Ale, and set aside the other beer in a container for later use.
  2. Add in the butter, pumpkin pie spice and brown sugar into the saucepan.
  3. Stir until dissolved, then let simmer on a low heat until slightly reduced.
  4. Meanwhile in a mixer, add in the egg yolks and beat until pale, then add in the sugar, then the cream.
  5. Once the Butterbeer is reduced, pour in with the rest of the beer in the container.
  6. In the saucepan, still over a low heat, add in the cream, egg and sugar mixture. Stir and continue stirring so the egg doesn’t cook.
  7. Once it begins to thicken, turn off the heat. If you find the custard is starting to curl, take it off the heat, pour into the mixer and turn onto high. If it still hasn’t thickened, pour it back into the saucepan and continue to cook.
  8. Once thickened, push it through a strainer to keep out any gloopy bits, into a bowl (metal or glass I find is best) in an ice bath.
  9. Place in the fridge for a few hours to let cool completely.
  10. Next follow your ice cream maker instructions until your ice cream is ready!
3.2.1275

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38 Comments

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Reader Interactions

Comments

  1. Bernice says

    July 4, 2014 at 2:03 am

    Well done!!
    I’m seriously thinking of taking ‘the kids’ to HPW/Diagon Alley in January or February. I don’t think they are too old yet 😉

    Reply
    • Bryton Taylor says

      July 11, 2014 at 1:06 pm

      If you go, take lots of photos! I’m trying to find a way to get myself over there sooner rather than later…

      Reply
  2. Jodie says

    July 12, 2014 at 4:51 pm

    YUM! I so want to visit Diagon Alley but unfortunately a US trip isn’t on the cards for a while. Might have to make this and dream of it instead.

    Reply
  3. laurasmess says

    September 17, 2014 at 8:52 pm

    Oh gosh. Deliciousness indeed! I’ve been looking everywhere for pumpkin pie spice whilst overseas but haven’t had success yet (I guess I am in the wrong part of the world). I am definitely going to dig out my ice cream maker and make a batch of this when I get home… and have my own Harry Potter party (aka me, jellybeans and this ice cream whilst watching back-to-back movies!). Hope that you are going well dearest xxx

    Reply
  4. Elainn says

    November 2, 2014 at 11:02 pm

    Hey! I was wondering if you would know what to do if I don’t have an ice cream maker! Can I just freeze them in the freezer?

    Reply
    • Bryton Taylor says

      November 7, 2014 at 12:07 pm

      Hi Elainn, Yes you can just freeze it, but it will be harder. I’d recommended taking it out from time to time as it freezes and putting it in your mixer. The main reason is so the air gets into the ice cream and makes it’s usually fluffier and therefore easier to scoop.

      Reply
  5. Gwen Dupuis says

    June 10, 2015 at 3:01 am

    Is British Ale a beer? If so what should I look for as a substitute here in the US? We went to Universal this past November. It was AWESOME! We spent 3 days there and I could have spent all of that time in Diagon Alley and Hogsmede! The theming is amazing!

    Reply
    • Bryton Taylor says

      June 15, 2015 at 2:53 pm

      So lucky!! I’m hoping I’ll be able to do a trip to see Diagon Alley- haven’t gotten there yet! 🙂
      Re the beer most bottle shops will have an international section with a British Ale. There are brands like Old Speckled Hen, Spitfire, London Pride, etc.

      Reply
      • Jim says

        June 20, 2015 at 12:49 pm

        Publix carries a butterbeer-like soda in 12-ounce bottles mad by the Bubbling (Boiling?) Cauldron. It comes in a 4-pack and tastes JUST like BB. Might be able to substitute that for the ale. We went to Universal/IOA last month due to winning free 1-day, dual park passes. The BB Ice Cream was excellent, the fish-and-chips were great as well. I spent 2 years in the UK back in 1982-1984 while serving in the USAF at RAF Woodbridge. We had a truck park outside the front gate every work day which would fry up FRESH F&C and wrap it in newspaper. A suitable substitute here is Mrs. Paul’s beer battered fish portions or smaller served with seasoned French Fries. Winn-Dixie carries the english malt vinegar.

        Reply
        • Jim says

          June 20, 2015 at 12:56 pm

          Continued…. The Gringot’s ride was great but I wasn’t as thrilled with Diagon Alley as I was when IOA’s HP land opened. You now have to take everything out of your pockets, put it in a locker (provided) and THEN go through a stupid TSA-like metal detector/wanding before getting on ANY of the rollercoasters (1 @ Universal and 3 at IOA). It’s a PITA! Too many idiots losing their cellphones, change, etc. from their loose pockets. At another park, a Darwin Award winner climbed 2 fences and passed 3 warning signs to retrieve his hat that blew off while he was riding it. The coaster made sure his hat wasn’t needed anymore (like a soccer ball).

          Reply
        • Bryton Taylor says

          June 29, 2015 at 11:17 am

          Thanks Jim for the suggestion about the soda! I’m sure lots of people will be thrilled to know there’s an alternative 🙂
          The whole taking everything out of your pockets sounds like a nightmare!

          Reply
  6. Ariel McClung says

    June 14, 2015 at 12:20 am

    Hi.
    This looks great.
    I’m just wondering if you know of a non-alcoholic Butterbeer recipe, or at least one that doesn’t have a main ingredient with hops? That’d be great if you do know of one.
    Thanks. 🙂

    Reply
    • Bryton Taylor says

      June 15, 2015 at 2:55 pm

      It won’t taste the same as this, but lots of other blogs do the butterscotch type that you find at the Wizarding World? I’ll keep an eye out for a way to make it non alcoholic though 🙂

      Reply
      • Jim says

        June 20, 2015 at 12:58 pm

        Try the butterscotch soda at Publix. On the soda isle, in a 12 ounce, 4 pack of bottles.

        Reply
      • Nicole says

        July 18, 2015 at 4:34 am

        Hi! So there is a way to make a non alcoholic version that tastes just like the BB at WWHP. Its for the frozen option of BB at the park, but its literally just cream soda that youve put in a flat pan and placed in the freezer, scraping the ice about every 30 minutes until its like a slushie. And for the foam, its whipping cream and butterscotch syrup whipped slight to taste (but you dont want it to turn into actual whipped, you want it loose and foamy). Cup it up and top with the foam and thats the frozen butter beer. ^_^

        Reply
  7. Brandy says

    June 15, 2015 at 9:01 pm

    How about you use root beer for the not alcoholic version.

    Reply
    • Carly says

      August 21, 2015 at 9:06 am

      I used root beer in place of the beer. It tasted great!

      Reply
      • Bryton Taylor says

        September 1, 2015 at 7:22 am

        ?

        Reply
  8. Brandon says

    June 16, 2015 at 5:07 pm

    Question: Do you pour the entire bottle of ale into the mix? Or just the portion you simmered on the stove?

    Thanks again for the recipe!

    Reply
    • Bryton Taylor says

      June 29, 2015 at 11:20 am

      You use half of the beer to reduce on the stove so it’s not so liquidy (you create a concentrated flavour), then you add in the rest of the beer later. 🙂

      Reply
  9. Jen says

    June 17, 2015 at 8:51 am

    What size bottle for the ale? 350 ml? Also, what specific recommendation do you have on ale type or brands?

    Reply
    • Bryton Taylor says

      June 29, 2015 at 11:13 am

      Hi Jen, Yup 350ml. I loved Speckled Hen the most, but there are also brands like Old Peculiar. 🙂

      Reply
  10. Candi says

    June 19, 2015 at 8:08 pm

    I can’t wait to make this! What is thickened cream? Heavy whipping cream?

    Also, I saw that you haven’t been to Diagon Alley yet. It is AMAZING! I went last October and I learned that they have 3 specialty (alcoholic) beers that you can get only in the Wizarding World of Harry Potter. Two are in Diagon Alley, and one is at Hog’s Head in Hogsmeade (you haven’t been at all, you need admit to both parks). They are Hog’s Head Brew (my favorite), Dragon Scale (not for me), and Wizard’s Brew (a stout – so good).

    Reply
    • Bryton Taylor says

      June 29, 2015 at 11:11 am

      :O Oh you just made my day! We’re planning on going next year (such a long time to wait!) so will definitely be checking out both places and the beer! 😀
      And thickened cream might be called heavy cream or whipping cream (or at least that’s what Google told me!)

      Reply
  11. Muscleguy says

    June 20, 2015 at 11:17 pm

    For those of us not in the US what might ”pumpkin pie spice’ be? and what proportions of basic spices would one use to make some?

    Reply
    • Bryton Taylor says

      June 29, 2015 at 11:08 am

      Hey, you can make your own pumpkin pie spice mix using 4 tbsp ground cinnamon, 4 tsp ground nutmeg, 4 tsp ground ginger and 3 tsp ground allspice. 🙂
      (source: http://allrecipes.com/recipe/pumpkin-pie-spice-i/)

      Reply
  12. Heather says

    July 4, 2015 at 6:53 am

    Thank you so much for the recipe! This is much closer to what I imagined butterbeer to be. Other recipes seem to have too much sugary sweetness, and no beer flavor. This is delicious! My spousal unit also thinks so. I used a bottle of Newcastle Brown Ale, as the suggested beer is not available in my area. Newcastle is a pretty strong British ale which seems to have kept its flavor profile even against all the cream and milk. I used half the recommended cream and the other half whole milk to cut the fat a bit and it worked fine. I plan to try it again with a coffee stout or maybe a pumpkin ale closer to fall. Newcastle seems to be readily available throughout the US for anyone wanting to try the recipe.

    Reply
    • Bryton Taylor says

      July 5, 2015 at 9:29 pm

      Glad you liked it 🙂 And thanks for suggesting another British Ale! It’s good to have a variety of brands listed so others know what they can look for.

      Reply
      • Stacey says

        July 29, 2015 at 6:40 pm

        Hi
        I’m actually making this just now, I am in the process of stirring the egg cream etc in a saucepan. Do I Mix the beer with that once it’s thickened then put it into the fridge to cool? X

        Reply
        • Bryton Taylor says

          July 31, 2015 at 10:12 am

          Sorry I wasn’t able to reply when you were making it, but yup! You mix the beer in once it’s thickened, then strain (if you have gloopy bits) and then chill. Hope it turned out well for you! x

          Reply
  13. Fayetina says

    September 9, 2015 at 9:17 am

    Hi, I was wondering if there was a nonalcoholic substitute for the ale. I’d really prefer not having to use anything alcoholic.

    Reply
  14. Denise says

    October 12, 2015 at 3:44 am

    I just got back from Florida on Oct. 10, 2015. LOVED every second of Univeral Studios. When you go, and I KNOW you will – just from the love you showed coming up with these recipes – be sure and get a park to park pass. That way you can ride the Hogwarts Express between the parks. And it would be better to get a 2-3 day pass, as trying to do both parks in one day is exhausting (that’s what we did). I WILL be trying some of these recipes. Thank you SOOOO much. I also found a butterscotch soda at Cracker Barrel. It tasted fairly good, makes a fair substitute.

    Reply
    • Bryton Taylor says

      November 4, 2015 at 5:54 am

      How exciting! I’m hoping next year we’ll get a chance to fly over- can’t wait! 🙂

      Reply
  15. Allie says

    November 21, 2015 at 5:51 pm

    These looks amazing! Where did you find the logo on the cone paper sleeves? They are how I imagined it would look like, unlike the ones used in Universal Studios

    Reply
    • Bryton Taylor says

      November 25, 2015 at 4:14 pm

      Hi Allie, My mom drew the logo up for me inspired by the Fortescue crest. I’ll attach it when I can find it again 🙂

      Reply
  16. Elsa says

    February 7, 2016 at 2:21 am

    Can I just say you are AMAZING! Not just this post – although it is awesome – but all of them! You’re creativity amazes me! Really! Not only are you able to live your favorite books, but allow others to live them to.

    Reply
    • Bryton Taylor says

      February 25, 2016 at 12:37 pm

      thanks Elsa 🙂

      Reply
  17. Paul Justham says

    May 24, 2017 at 12:27 am

    This. Was. AMAZING! I’m afraid all of my children will want this for their birthdays.

    I used a (US) domestic Amberbock, as British ales are hard to get in Utah and expensive. I found tripling the recipe was the right amount for my ice cream maker. To keep it non alcoholic, I simmered all the beer in the first step. Also US measurments were 48 ounces (4 12-oz bottles) which I reduced back down to 36 (3 bottles), which reinforced the flavors of the ale without the alcohol. (TIP: I froze the egg whites in an ice cube tray for later use, 1 “cube” per white.)

    Reply

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