Beer Ice Cream with Pretzel Crunch

Naturally when I made pretzel crunch the other day, it was screaming out to be paired with beer ice cream. At least I could hear the screaming (it's hard above all that crunching, you really have to listen). And with the superbowl happening today, it didn't have to scream at me twice. I'm not a big beer drinker, but I do have a huge appreciation for booze with sweets. My only regret is that I didn't think of it sooner so you could be dishing this out to your friends tonight. Oh well, if it had to be one of us, I'm glad it's me.

 BEER ICE CREAM WITH PRETZEL CRUNCH

Makes about 1 ½ quarts

12 oz. beer*

1 teaspoon vanilla extract
3/4 cup sugar

2 tablespoons malted milk powder
1/2 teaspoon kosher salt
6 large yolks
2 cups heavy cream

2 to 3 cups pretzel crunch

*A malty beer that is 8–11% ABV is best (avoid overly hoppy beers since hops become bitter once cooked).

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1.      Pour beer into liquid measuring cup. Add 5 oz. beer to 8-inch skillet and bring to simmer over medium heat. Simmer until beer is reduced by half, about 10 minutes, lowering heat as necessary to avoid creating too much foam. Return reduced beer to measuring cup with remaining 7 oz. beer. Add vanilla and stir to combine.

2.      Place fine-mesh strainer over medium bowl. Prepare ice bath in large bowl.

3.      Whisk together sugar, malt powder, salt, and egg yolks in large saucepan until smooth. Whisk in cream and cook, stirring constantly, over medium-low heat, until mixture thickens to custardy consistency and registers 180º F., about 10 minutes (custard should coat back of spoon enough that dragging your finger through custard on spoon’s back leaves visible trail).

4.      Immediately pour mixture through strainer set over bowl, whisk in beer mixture, and set in ice bath. Whisk occasionally until custard reaches room temperature, then cover and refrigerate for at least 8 hours.

5.      Freeze in ice cream maker according to manufacturer’s instructions. Mix in the pretzel crunch.

6.      Transfer to glass or plastic container, press plastic wrap or waxed paper against surface of ice cream, and cover with tight-fitting lid. Freeze until firm, at least 8 hours and preferably 24 hours. Ice cream will keep, frozen, up to 5 days.

adapted from the America’s Test Kitchen DIY Cookbook

I know nothing about beer...I picked this one because
the guy at the liquor store told me it was malty.

beer before reducing

reduced beer

adding reduced beer to beer with vanilla

sugar, malted milk powder, salt and yolks

mixed

cream whisked in

getting thick and custardy in the pan

strained; whisking over ice bath

adding the beer mixture

beer custard in the ice cream maker
(the next morning)

beer ice cream

adding pretzel crunch

beer ice cream with pretzel crunch

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