Indulge in the rich flavors of brown ale ice cream infused with a touch of salty caramel. This creamy dessert combines the malty notes of brown ale with the sweetness of caramel and a hint of sea salt, creating a sophisticated treat that will delight your taste buds.
Ingredients: 1 cup brown ale. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 teaspoon salt. 5 large egg yolks. 1 teaspoon vanilla extract. 1/2 cup caramel sauce. 1 teaspoon sea salt flakes.
Instructions: Over medium heat, reduce the brown ale in a saucepan until it's about 1/4 cup. This should take about 10 to 15 minutes. Put the heavy cream, whole milk, granulated sugar, and salt in a different saucepan. Stir the mixture every so often while heating it over medium-low heat until it starts to steam. Mix the egg yolks together in a bowl. Pour the hot cream mixture into the egg yolks slowly while whisking the eggs all the time to temper them. Put the egg mixture back into the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until the mixture thickens enough to coat the back of a spoon. Take it off the heat and add the vanilla extract and Brown Ale that has been slowed down. Allow the mixture to cool all the way down. Follow the manufacturer's instructions for how to use an ice cream maker to churn the cooled mixture. Pour the ice cream into a container and top each layer with caramel sauce. Place sea salt flakes in between each layer. Before you serve, freeze the ice cream for at least 4 hours, or until it's firm.
Prep Time: 20 minutes
Cook Time: 20 minutes
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