Cooking With Beer – Beer & Pretzel Ice Cream

Festive desserts take on new meaning when made with serious beer. Like this delicious sweet and salty ice cream treat, that’s easier to make than you might think.

And although this recipe works with most brown ales, we used Bell’s Amber Ale, a 5.8% year-round  from the renowned Midwest brewery with sweet toasty caramel notes from its carefully selected malts. Capped off by the moderate maltiness we were looking for, it’s an incredibly versatile beer for cooking, and very tasty on its own.

This Grand Rapids, Michigan brewed classic (which is widely available) really adds something special to this dessert, so it’s worth chasing down.

Let’s do this!

 Beer & Pretzel Ice Cream

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 3/4 cup sugar
• 5 egg yolks
• 3/4 cup porter or stout beer
• 1/2 cup crushed pretzels

Directions:

1. In a saucepan, heat cream, milk, and sugar over medium heat until warm.
2. In a separate bowl, whisk egg yolks. Slowly pour the warm cream mixture into the egg yolks, whisking constantly.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (do not boil).
4. Remove from heat and stir in the beer.
5. Chill the mixture in the refrigerator for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions. Fold in crushed pretzels during the last few minutes of churning.
7. Freeze until firm and enjoy!

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Want more Cooking with Beer recipes?

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CHOCOLATE STOUT BROWNIES

SIERRA NEVADA CAMPFIRE CHICKEN TACOS