from:
America's test kitchen
Makes about 1 quart
This recipe is best made with a malty beer that is 811% ABV. Avoid overly hoppy beers since hops become bitter once cooked. Make sure to cook the custard slowly in step 3 so that it thickens properly, which will ensure a creamy, rich-tasting ice cream. Serve with homemade sugar cones.
12 ounces 8-11% ABV beer
1 teaspoon vanilla extract
¾ cup sugar
½ teaspoon kosher salt
6 large yolks
2 cups heavy cream
1. Pour beer into liquid measuring cup. Add 5 ounces beer to 8-inch skillet and bring to simmer over medium heat. Simmer until beer is reduced by half, about 10 minutes, lowering heat as necessary to avoid creating too much foam. Return reduced beer to measuring cup with remaining 7 ounces beer, add vanilla, and stir to combine.
2. Place fine-mesh strainer over shallow medium bowl. Prepare ice bath in large bowl.
3. Whisk together sugar, salt, and egg yolks in large saucepan until smooth. Whisk in cream and cook, stirring constantly, over medium-low heat, until mixture thickens to custardy consistency and registers 180 degrees, about 10 minutes (custard should coat back of spoon enough that dragging your finger through custard on spoons back leaves visible trail).
4. Immediately pour mixture through strainer set over shallow bowl, whisk in beer mixture, and set in ice bath. Whisk occasionally until custard reaches room temperature, then cover tightly with plastic wrap and refrigerate at least 8 hours.
5. Freeze in ice cream maker according to manufacturers instructions. Transfer to glass or plastic container, press plastic wrap or waxed paper against surface of ice cream, and cover with tight-fitting lid. Freeze until firm, at least 8 hours and preferably 24 hours. Ice cream will keep, frozen, up to 5 days.
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