Pumpkin Beer Ice Cream


  • 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.

This is a delicious mixture that reminds me of a pumpkin pie, and is loaded with flavor!

Note: Recipe based on “Pumpkin Beer Ice Cream” by craftbeer.com

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