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Pine Creek Porter Ice Cream

Pine Creek Porter Ice Cream
Print Recipe
Servings Prep Time
2-4 20 minutes
Cook Time Passive Time
1 hour 24 hour
Servings Prep Time
2-4 20 minutes
Cook Time Passive Time
1 hour 24 hour
Pine Creek Porter Ice Cream
Print Recipe
Servings Prep Time
2-4 20 minutes
Cook Time Passive Time
1 hour 24 hour
Servings Prep Time
2-4 20 minutes
Cook Time Passive Time
1 hour 24 hour
Ingredients
Servings:
Instructions
  1. Place Heavy Cream, Milk, and 1 cup porter in heavy bottom pan over medium high heat
  2. Cook until just simmering or 180 degrees
  3. While cream mixture is cooking, place egg yolks and sugar into stainless bowl and whisk until well incorporated
  4. Temper heavy cream mixture into egg yolks. Temper by adding small amounts of the hot cream into the egg yolk mixture and whisking. You do not want the eggs to get cooked!
  5. Once tempered add custard back into heavy pan and heat on medium heat for about 3-5 minutes or until 170 degrees or custard coats the back of the spoon
  6. Strain custard through fine seive to remove any cooked egg yolks and the vanilla bean.
  7. Stir in the other 1 cup of porter into custard.
  8. Place custard in an ice bath or refigerator. Stir every 20 minutes until cold. Leave the custard in the fridge for a minimum of 4 hours preferably overnight.
  9. Place in your ice cream maker and freeze according to manufacturers instructions. Once done place in freezer for 2-4 hours.
Recipe Notes

Add beer to ice cream will not allow it to freeze hard.  It will have a soft creamy consistency.  

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Categories: Desserts, Recipe

1 comment

  1. […] vanilla-based ice cream with Eddyline Porter.   View Recipe   Categories: […]

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