Gently warm the milk, sugar and salt over a medium heat while stirring to dissolve the sugar.
In a separate bowl whisk the egg yolks.
Slowly pour the warm milk over the eggs while whisking briskly and return to the saucepan.
Stir the mixture constantly over a medium heat until the mixture thickens and coats the back of a wooden spoon.
Remove from the heat and whisk in the cream until well combined.
Add the pumpkin ale and mix until well combined.
Chill the mixture in the fridge for at least 6 hours (overnight is best) and prepare in an ice cream maker according to the manufacturers instructions.
Place the toffee sweets in the freezer to harden.
A few minutes before the ice cream has finished churning blitz the toffee sweets into rough bits.
Once the ice cream has churned mix in the toffee bits and freeze.Recipe reprinted with permission of HeinStirred. To see more recipes, click here.