The ModernDomestic website chronicles Jenna Huntsberger's obsession with baking, pastry, dessert, and living the sweet life in Washington, D.C. Here's her recipe for a delicious pumpkin beer ice cream!
This recipe was adapted from this Williams-Sonoma recipe.
In a heavy 2 quart saucepan, combine 1 cup of cream and 1/2 cup of the brown sugar. Warm over medium heat, until small bubbles form at the edges of the mixture (around 5 minutes).
In a medium bowl, combine the egg yolks, ginger, salt, remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth.
Remove cream mixture from heat. Very slowly add about 1/2 cup of the hot cream mixture to the egg yolk mixture, whisking constantly. Pour the egg yolk mixture into the sauce pan. Cook over medium heat until mixture thickens and coats the back of a spoon (if you run your finger through the mixture on the spoon, it should leave a clean trail). Do not let the custard boil.
In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours. Strain through a fine mesh sieve into a medium bowl. Cool custard mixture over an ice bath.
When cool, whisk the pumpkin, vanilla, and pumpkin beer into the custard. Cover with plastic wrap, placing the plastic directly on the custard’s surface (this will prevent a skin from forming). Refrigerate until chilled—preferably overnight.
Freeze in an ice cream maker according to manufacturer’s instructions.
Meghan Storey has been lucky enough to work in the world of craft beer since graduating from the University of Mississippi. Now living in Nashville, TN, with her big yellow dog Wally, she loves introducing friends to new craft beer and food pairings. Since beginning work on CraftBeer.com she can be found adding beer to just about everything she cooks.
In the Smylie Brothers kitchen we primarily use our flagship beers in our dishes. We use the Cali common in the braising liquid for the pork belly in addition to chicken stock, then after the bellies are tender we add more beer and thicken the liquid to create a rich gravy. As we make everything from scratch, we treat our raw ingredients with a lot of care and respect. The pork belly that we get from George Rasmussen at Swan Creek Farm in Colon, Michigan, is a good example of this. George takes our spent grain from the brewing process back to feed his pigs and we buy that pork from him.
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