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Porter ice cream

February 13, 2008

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Makes about 1 quart

Dark, rich beer lends a subtle toasty flavor to the ice cream.

12 ounces (1 1/2 cups) porter or other dark beer
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
1 vanilla bean, split in half lengthwise
6 egg yolks
Extra sugar (for sprinkling)

1. In a medium saucepan, bring the porter to a boil. Reduce the heat and simmer 12 to 15 minutes or until reduced to about 1/3 cup.

2. In a large saucepan, combine the cream, milk, and sugar. Using a small, sharp knife, scrape the seeds from the vanilla bean into the cream mixture. Add the vanilla pods. Bring the mixture to a gentle boil over medium heat, then remove the pan from the heat.

3. In a medium bowl, whisk the egg yolks. Slowly whisk in 1 cup of the hot cream. Gradually whisk the yolk mixture back into the saucepan of hot cream. Cook over medium heat, stirring constantly with a wooden spoon, for 5 minutes or until the mixture thickens enough to coat the spoon. Do not let it boil. Strain through a fine mesh sieve into a clean bowl. Sprinkle generously with sugar to prevent a skin from forming. Refrigerate for 2 hours.

4. Whisk the beer into the cream. Follow the manufacturer's instructions to churn ice cream. Transfer to an airtight container and freeze until ready to serve. Adapted from Harvest restaurant