Believe it
Beer infused ice cream is nothing new. If you Google a recipe you will find a number of recipes for Guinness ice cream.
I guarantee you will like my version better.
I start with an 1888 Bock from the Leinenkugel’s brewery in Chippewa Falls, Wisconsin. Of course you can use another dark beer with a similar flavor profile.
For a 1 1/2 to 2 quart recipe simmer 8-10 oz. of your beer in a small sauce pan until reduced by at least 50%.
Set the beer aside to cool.
From here on out it is basically Alton Brown’s vanilla ice cream recipe with a few additions.
I use fresh vanilla beans rather than extract, both methods work equally well. Of course, I also make my own vanilla. Another post I guess.
When you are beginning the custard base add 1-2 tbls. of dark cocoa powder via mesh strainer of some sort.
Of course, the beer is added to the custard base at any point in the recipe. I recommend adding before the egg yolks and sugar.
Additionally, crushed malted milk balls are added 5-10 minutes before the ice cream is done churning.
I highly urge you to use the 1888 Bock, if you cannot find it ask your local distributor.
