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Categories:Viewed: 28 - Published at: a year ago
Ingredients
- 1 1/2 cups sugar
- 2 tablespoons water
- 4 tablespoons unsalted butter, cut into small chunks
- 2 cups heavy cream
- 1 cup whole milk
- 6 egg yolks
- 8 ounces pale ale
- 1 teaspoon kosher salt, to taste
Method
- In a heavy-bottomed saucepan, heat sugar, moistened with two tablespoons of water, on high. Let sugar melt, bubble, and caramelize undisturbed until it reaches a rich, dark amber, rotating the pan to avoid hot spots. Let sugar smoke for 3 seconds, then quickly stir in butter and turn heat to low.
- When butter is fully incorporated, slowly stir in cream and milk. Sugar will steam and bubble. If sugar seizes, stir on low heat and it will dissolve completely into dairy.
- In a large bowl, whisk egg yolks until very well combined. Add about 2/3 cup dairy mixture to yolks one ladle at a time, whisking constantly, then whisk yolk mixture back into saucepan. Cook on low heat, stirring frequently, until custard thickens to coat the back of a spoon and a swiped finger leaves a clean line.
- Remove from heat and stir in beer, then add salt in small increments to taste. Custard is well-salted when it has a distinctly sharp flavor, not just burnt sweetness. Strain into a container and chill overnight. The next day, churn according to manufacturer's instructions. Return ice cream to freezer for at least 2 hours so it can firm up.
