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
