Boundary Bay Barley Wine GelatoBy Boundary Bay Brewery
- Meal: Dessert
- Seasonality: Summer
- Difficulty: Difficult
- Serves: Depends on how much you love gelato!
- Time: 20-30 minutes
- Beer Style: Barley Wine
Here is a delightful twist on an Italian tradition. Zabaglione gelato is made with Marsala (fortified wine). In this recipe we replaced Marsala with Old Bounder Barley wine.
4 large egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy whipping cream
6 tablespoons Old Bounder Barley wine
2 tablespoons dark rum
1 teaspoon vanilla extract
Whisk yolks and sugar in medium bowl until thick, about 2 minutes.
Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges.
Gradually whisk hot milk mixture into yolk mixture; return to saucepan.
Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and temperature registers 170°F, about 6 minutes.
Immediately pour custard through sieve (you only have to do this if there are chunks in your cream) and set over another medium bowl.
Stir Old Bounder, rum, and vanilla into custard. Cover; refrigerate at least 3 hours.
Process custard in ice cream maker, follow manufacturer’s instructions, if you have no instructions for your ice cream maker, process for about 50 minutes.
Transfer gelato to container. Cover and freeze until firm, at least 6 hours. (Can be made 2 days ahead.) Keep frozen.