Pumpkin Beer Ice CreamBy ModernDomestic.com
- Meal: Dessert
- Seasonality: Fall
- Difficulty: Moderate
- Serves: 1 quart
- Time: 45 minutes (mixture must sit 3 to 8 hours before running in ice cream maker, aprox. 40 minutes)
- Beer Style: Pumpkin Beers
The ModernDomestic website chronicles Jenna Huntsberger's obsession with baking, pastry, dessert, and living the sweet life in Washington, DC. Here's her recipe for a delicious pumpkin beer ice cream!
1 1/2 cups heavy cream
3⁄4 cup firmly packed dark brown sugar
5 egg yolks
1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground ginger
1⁄4 tsp. salt
1/2 cup canned unsweetened pumpkin puree
1 tsp. vanilla extract
3/4 cup pumpkin beer
This recipe was adapted from this Williams-Sonoma recipe.
In a heavy 2 quart saucepan, combine 1 cup of cream and 1/2 cup of the brown sugar. Warm over medium heat, until small bubbles form at the edges of the mixture—around 5 minutes.
In a medium bowl, combine the egg yolks, ginger, salt, and remaining 1/2 cup cream, and the remaining 1/4 cup brown sugar. Whisk until smooth.
Remove cream mixture from heat. Very slowly add about 1/2 cup of the hot cream mixture to the egg yolk mixture, whisking constantly. Pour the egg yolk mixture into the sauce pan. Cook over medium heat until mixture thickens and coats the back of a spoon (if you run your finger through the mixture on the spoon, it should leave a clean trail). Do not let the custard boil.
In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours. Strain through a fine mesh sieve into a medium bowl. Cool custard mixture over an ice bath.
When cool, whisk the pumpkin, vanilla, and pumpkin beer into the custard. Cover with plastic wrap, placing the plastic directly on the custard’s surface (this will prevent a skin from forming). Refrigerate until chilled—preferably overnight.
Freeze in an ice cream maker according to manufacturer’s instructions.
Started in July 2008, ModernDomestic was originally intended to be the next web-based Martha Stewart Living for the young, DC-based, domestically-inclined urbanite. Since then, the blog has evolved from covering all things domestic to focusing on baking, pastry, and my obsession with sugar. I guess you really do write about what you love. While you’ll still find the occasional entry on design, decorating, or housekeeping, most of the writing is strictly sugar and flour focused..