16oz2 cups creme brulee beer (I used Southern Tier. Any vanilla stout or porter should work nicely)
16oz2 cups half and half
8oz1 cup whole milk
8oz1 slightly generous cup granulated sugar
6large egg yolks
4Tablespoonscorn starch
1ozby weight malted milk powder (optional, but it ups the "beeriness" of the ice cream)
5gramsever so slightly generous 1/2 teaspoon kosher salt
Instructions
Over medium low heat, reduce the beer to 12 ounces. (This could take awhile, but if you boil it too hard, it can get overly bitter.) Set aside.
Combine the rest of the ingredients in a sauce pan. Whisk very well to combine.
Heat over medium high heat, stirring/whisking constantly, until the mixture comes to a boil.
Allow it to boil for about 10-15 seconds, again whisking constantly.
Remove from the heat and strain through a fine mesh strainer into a large metal bowl set in an ice bath. The mixture will be very thick, so you will have to press it through with a spatula.
Pour in the reserved beer and whisk until smoothly combined.
Chill in the ice bath, stirring occasionally, until cool. Then press plastic wrap directly on the surface of the custard and refrigerate until no warmer than 40F.
Churn according to manufacturer's instructions and scoop into a container.
Press plastic wrap directly on the surface and freeze until firm.
This ice cream freezes fairly firmly, so expect to let it sit out for 5 minutes or so before scooping and enjoying.