Pumpkin Ale Ice Cream with Smashed Toffee

Pumpkin Ale Ice Cream with Smashed Toffee

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.

Pumpkin Ale Ice Cream with Smashed Toffee

Pumpkin Ale Ice Cream with Smashed Toffee

Pumpkin Ale and Smashed Toffee Ice Cream


  • 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


  1. 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.
  2. 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.
  3. 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.
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