Of course you won't be able to make an ice cream exactly like mine unless you have some of The Beloved's beer. But start with a golden ale base, infuse some fresh ginger into it, and then go from there. This recipe makes about 1 1/2 quarts of ice cream.
4ozlightly salted Marcona Almonds, chilled in the freezer for 30 minutes before adding
Instructions
For the Base
Over medium heat, reduce the beer by 1 ounce, just to get rid of the majority of the alcohol. Set aside for a moment.
In a heavy-bottomed saucepan, combine the half and half, sugars, ginger, salt and corn starch. Whisk thoroughly to combine.
Stir in the beer reduction, and then cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
Let boil for about 10 seconds, and then strain through a fine-mesh strainer into a metal bowl set in an ice bath.
Stir to cool and then chill to no more than 40F.
Churn according to manufacturers instructions.
For the Stracciatella
While the ice cream is churning, melt the chocolate and coconut oil together over low heat. You want it melted but not hot. Warm is fine.
To Finish
Once the ice cream is at soft-serve stage, drizzle in the chocolate in a thin stream, stopping frequently to allow the churn to incorporate the chocolate threads.
Add the almonds and let churn an additional one minute.
Pack into a container, press plastic wrap directly on the surface of the ice cream, and freeze for 4-6 hours.
Enjoy.
Notes
Blend this ice cream up with just a splash or two of beer and/or milk, add a chocolate swirl in your glass, and enjoy a grown up shake!