- 1 bottle British Ale
- 2.5 tbsp butter
- 1 tsp pumpkin pie spice
- 1/3 cup brown sugar
- 2 cups thickened cream
- 3/4 cup white sugar
- 6 egg yolks
- Start by making a version of Butterbeer. In a saucepan, pour in 140 ml of the British Ale, and set aside the other beer in a container for later use.
- Add in the butter, pumpkin pie spice and brown sugar into the saucepan.
- Stir until dissolved, then let simmer on a low heat until slightly reduced.
- Meanwhile in a mixer, add in the egg yolks and beat until pale, then add in the sugar, then the cream.
- Once the Butterbeer is reduced, pour in with the rest of the beer in the container.
- In the saucepan, still over a low heat, add in the cream, egg and sugar mixture. Stir and continue stirring so the egg doesn’t cook.
- Once it begins to thicken, turn off the heat. If you find the custard is starting to curl, take it off the heat, pour into the mixer and turn onto high. If it still hasn’t thickened, pour it back into the saucepan and continue to cook.
- Once thickened, push it through a strainer to keep out any gloopy bits, into a bowl (metal or glass I find is best) in an ice bath.
- Place in the fridge for a few hours to let cool completely.
- Next follow your ice cream maker instructions until your ice cream is ready!