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Recipes - Ice Cream

Recipe Name

Ice Cream

Submitted by

Guest

Recipe Description

Christmas

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	1	Cook Time (minutes)	1	Ready In (minutes)	2

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Ingredients
Amt.	Measure	Ingredient



16	fliud ounces	heavy cream
1	cup	milk, whole, organic
1/2	cup	granulated sugar
1/4	cup	sugar, dark brown packed sugar
4	large	egg yolks
1	dash	sea salt
11 3/4	fliud ounces	beer

Steps

Sequence	Step

1	In a medium sized pot, combine the cream, milk, sugar and Soft Dark Sugar over medium heat. Stir to dissolve the sugar and bring mixture to 170° and remove from heat. In a separate bowl, add egg yolks and whisk for a minute. Whisk in 2 ounces of hot cream mixture to the yolks, to temper them. Add another 2 ounces, whisking to prevent cooking the mixture. Pour yolk mixture back into the remaining cream mixture, whisking to incorporate. Place the pan back over medium heat and stir constantly until the mixture thickens. The temperature should be about 168-170°. Remove from heat and strain mixture through a fine sieve into another bowl, to remove any cooked yolk and make a silk smooth finished product. Chill mixture in either a water bath or refrigerator, until mixture is cold (around 36°). In another medium sized pot, add the bottle of Rochefort 8. Over low heat, warm this Trappist ale to a soft simmer and reduce by half. This slow cooking will help caramelize the sugars and intensify the flavors of fig, vanilla, honey, date and plum. Remove from the heat and add to the Ice Cream Base.

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