Another beer ice cream and I do think this is a perfect dessert after a barbecue next to the pool. And I just love the results of this Pumpkin Ale Ice Cream with Smashed Toffee.
I wanted to play with another style of beer and decided to use one of my favourite local beers, Van Hunks Pumpkin Ale. It has notes of butternut and pumpkin with a blend of cinnamon, nutmeg and coriander. I needed to counteract the bitterness of the beer and the smashed toffee works really well and adds necessary texture to the ice cream. You do not get a distinct pumpkin or spiced flavour in the ice cream but you can definitely taste the beer without it being overwhelming – making it perfect for non beer drinkers to enjoy as well.
- Makes about 1 litre
- 200ml full cream milk
- 100g vanilla sugar (half a cup) (or 100g sugar and 1 teaspoon vanilla extract)
- good pinch of salt
- 4 large egg yolks
- 250ml double cream
- 350ml Pumpkin Ale
- 60g butter toffee sweets
- Gently warm the milk, sugar and salt over a medium heat while stirring to dissolve the sugar. In a separate bowl whisk the egg yolks. Slowly pour the warm milk over the eggs while whisking briskly and return to the saucepan. Stir the mixture constantly over a medium heat until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and whisk in the cream until well combined. Add the pumpkin ale and mix until well combined.
- Chill the mixture in the fridge for at least 6 hours (overnight is best) and prepare in an ice cream maker according to the manufacturers instructions.
- Place the toffee sweets in the freezer to harden. A few minutes before the ice cream has finished churning blitz the toffee sweets into rough bits. Once the ice cream has churned mix in the toffee bits and freeze.