Course: Dessert
//
Beer Style: Abbey Dubbel

Gingerbread Ale Ice Cream

The ingredients alone for this festive ice cream from Kitchen Konfidence are enough to make your holiday season bright. Candied ginger, cinnamon, clove, allspice, and your favorite Belgian-style dubbel just to name a few!

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 2/3 cup Belgian-Style dubbel, divided
  • 5 Tbsp molasses
  • 1 inch nub of ginger, peeled and sliced thin
  • 4 cinnamon sticks
  • 5 whole cloves
  • 3 star anise “petals”
  • 4 allspice berries
  • 2 cardamom pods
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp black peppercorns
  • 6 large egg yolks
  • 1/2 cup dark brown sugar, packed
  • 1/2 oz dark chocolate, finely chopped
  • zest of half a large lemon
  • 1 tsp vanilla extract
  • 1 1/2 tsp kosher salt
  • 1/2 cup candied ginger, minced

Directions

  1. In a large saucepan, add heavy cream, whole milk, 1 1/3 cups dubbel (or other Belgian-style ale) and molasses, stirring to combine.
  2. Add thinly sliced ginger, cinnamon, cloves, star anise, allspice, cardamom, nutmeg and black peppercorns.
  3. Cook over a medium-low heat until just below a simmer, stirring frequently (you want to see steam rising from the surface, but minimal to no bubbles), about 15 minutes.
  4. Whisk the egg yolks and brown sugar in a bowl until slightly thickened. Slowly, while whisking, add 1/2 cup of the hot cream mixture to the yolks.
  5. Take your time here so you don’t scramble the yolks. Repeat this process with another 1/2 cup of the hot cream, then return everything to the saucepan.
  6. Prepare an ice bath in a large bowl. Set a medium sized bowl in the ice bath and have a strainer ready.
  7. Return the saucepan to a medium heat and cook, stirring constantly with a wooden spoon. You will know the custard is thick enough when you see steam rise from the surface and the custard coats the spoon.
  8. Add the chocolate, lemon zest and the last 1/3 cup dubbel. Continue to cook for another minute or two until the proper thickness is achieved again.
  9. Strain the custard into the medium sized bowl sitting in the ice bath. Stir in the vanilla extract and kosher salt. Stir occasionally until the mixture has cooled.
  10. Refrigerate until cold (preferably overnight).
  11. Freeze custard in an ice cream maker according to the manufacturer’s instructions. When the ice cream is three quarters of the way done, add candied ginger and continue to freeze until frozen.
  12. See Brandon's original post.

More Collections

Recipe Collection

Taco Tuesday!

See Full Collection

Tacos make any day better, but especially Tuesdays. Beer is a popular addition to many fish batters as the carbonation creates a light and airy batter that perfectly highlights the light and flaky texture of fish. Fish is delicate, so remember to stick to lower ABV beers with lighter flavor profiles. Lagers, pale ales and session ales are a great choice when making …

Read More

Recipe Collection

Cheese Makes Everything Better

See Full Collection

Beer and cheese are one of the most popular pairings in the world of craft beer. Bring that classic combo into the kitchen with one of the recipes in this collection. When working with cheese (which has a very broad range of flavors) it’s important to remember to match intensities of flavors between the beer and cheese, and when in doubt, …

Read More

Recipe Collection

Starch, Starch Baby

See Full Collection

From french fries to potato salad, the recipes in this collection celebrate everyone’s favorite tuber. Beer is a perfect ingredient to use with potatoes, and in most cases your favorite beer can be substituted for any liquid addition in your recipe. Always remember to match intensities with cooking with craft beer. Stronger food flavors can handle and match bigger beer …

Read More