Southern Tier Creme Brulee Ice Cream


Damn. How has it already been three weeks since my last post? I've been slacking. But there will definitely be more recipes going up in the next few weeks. (I gotta try some stuff with pumpkin beers!) For now, here's the recipe for the Creme Brulee ice cream from my last post.

1/2 cup of heavy cream
2 cups half and half
4 egg yolks
3/4 cup sugar
3/4 cup Creme Brulee Stout (a little goes a long way)
pinch of salt
1 tsp vanilla extract
1 tbsp butter

Bring the heavy cream and half and half to a simmer in a medium saucepan. Whisk the egg yolks, gradually adding the sugar. Continue whisking until the egg yolks are pale yellow. Pour about half of the hot cream slowly into the egg mixture, whisking constantly. Pour the egg and cream mixture back into the saucepan and cook over medium low heat until it starts to thicken. Remove from heat and add the rest of the ingredients. Refrigerate for a few hours and then pour into an ice cream maker.