Beer ice cream
|250 ml||milk — full cream|
|salt — just a pinch|
|4||eggs — large, yolk only|
|250 ml||beer — stout|
|vanilla — pod, seeds only|
|50-100 g||mixed nuts — roasted, chopped|
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.
Then add the stout beer and vanilla seeds 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 manufacturer’s instructions.
As soon as the mixture has churned, mix in the nuts and freeze.