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Salted Brown Ale-Caramel Pecan Ice Cream

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The brown ale reduction adds an almost savory, umami quality to this ice cream. For an extra-decadent dessert, serve scoops over warm brownies with a drizzle of hot fudge.

Makes: makes about 3 cups

Ingredients:
  • 1 12-ounce bottle brown ale
  • 1 cup whole milk
  • 5 large egg yolks
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 14 cup water
  • 1 tablespoon butter
  • 12 teaspoon flaked sea salt
  • 1 teaspoon pure vanilla extract
  • 12 cup chopped pecans

Instructions:

1. Bring beer to a boil in a small saucepan. Reduce heat to a simmer and cook until reduced to 1 cup, about 15 minutes. Let cool. Once cool, whisk in yolks and milk. Bring cream to a simmer in a small saucepan; set aside.
2. In a large saucepan over medium heat, combine the sugar and water. Stir until the sugar is dissolved, reduce heat to medium-low, then let sit undisturbed until the mixture begins to turn amber, about 10 minutes. Stir in the butter and salt. When the butter is melted, add warm cream. Whisk a half cup of the cream mixture into the yolk mixture; whisk until completely combined; repeat once. Whisk the yolk mixture into the pot with the remaining caramel. Place a strainer over a large bowl.
3. Cook the custard over medium-low, stirring constantly with a heatproof rubber spatula; after the first two minutes, stop every 30 seconds or so to let the custard settle. When the mixture bubbles in the slightest (no more than 5 minutes), remove from heat and immediately pour through the strainer into the bowl; whisk in the vanilla. Chill until cold.
4. Churn in an ice cream maker according to the manufacturer’s directions, adding the pecans just before the cycle completes. Freeze until firm.


 

Choose a American Brown Ale for this recipe