- 1 Bottle of Craft Pumpkin Beer (I used Lakefront Brewery’s Pumpkin)
- 3 cups of heavy cream
- 1 1/2 cups of dark brown sugar
- 10 egg yolks
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 cup canned pumpkin puree
- 2 tsp vanilla extra
- In medium bowl, combine egg yolks, ground ginger, salt, 1 cup of heavy cream, and 1/2 cup of dark brown sugar.
- In a medium sauce pan, combine 2 cups of heavy cream and 1 cup of dark brown sugar. Warm over medium heat until just before boiling (small bubbles should be appearing around the edges).
- Remove the medium sauce pan from heat. Slowing add about 1 cup of the mixture into the egg yolk mixture. Be sure to continually whisk the mixture as you slowing pour in the hot cream.
- Poor the egg yolk mixture back into the medium sauce pan. Cook over medium heat until the mixture thickens. DO NOT LET THE MIXTURE BOIL.
- When mixture has thickened, remove from heat and rapidly cool over an ice bath in a medium bowl.
- While cooling the cream mixture, add the pumpkin puree, cinnamon and vanilla into a small bowl. Mix ingredients together.
- Once the cream mixture has cooled, poor in the pumpkin puree mixture and pumpkin beer. Make sure the pumpkin puree is fully mixed into the cream mixture.
- Place plastic wrap on the medium bowl, and refrigerate for at least 4 hours. Preferably overnight. Be sure to place the plastic wrap directly on the surface of the mixture to prevent a skin from forming.
- After mixture has been chilled, follow the directions on your ice cream maker to complete the process.
Note: Recipe based on “Pumpkin Beer Ice Cream” by craftbeer.com