- 12oz of your favorite Calfkiller beer
- 1t vanilla
- 6 egg yolks
- 2 cups heavy cream
- 3/4 cup sugar
- 1/2t kosher salt
- Simmer 5oz of the beer in a saucepan over medium heat until reduced by half, remove from the heat and allow to cool.
- Combine the yolks, cream, sugar and salt in a stainless steel or non aluminum saucepan.
- Bring mixture to a gentle simmer over medium heat, stirring often. The goal is to bring the mixture to a temperature of 180F. Mixture will begin to thicken at this point.
- Remove from the heat and strain through a fine sieve.
- Add the vanilla, reduced beer and the remaining 7oz of beer that was not reduced to the custard and combine.
- Allow mixture to refrigerate overnight or until thoroughly chilled.
- Freeze using the instructions on your ice cream maker.
- Use good quality ingredients, (eggs, cream, vanilla). They do make a difference.
- I like Calfkiller's Dead Horse Stout the best when making this recipe - the darker beers seem to have better flavor qualities for ice cream.
- The 180F is key. If it is not cooked long enough, it will not have as nice of consistency. The same is true if you over cook it.
- Keep stirring - you do not want it to stick to the bottom and scorch!
- We make this for our Calfkiller Beer Tasting Dinners and will serve as an ice cream/beer float or with homemade cookies for an ice cream sandwich. Enjoy!
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