Shiner Bock ice cream

By Dustin

Ingredients

• 2 cups heavy cream
• 1 cup Shiner Bock beer
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 teaspoon kosher salt
• 4 egg yolks, beaten
• 2 teaspoons vanilla extract

Details

Servings 4
Adapted from homesicktexan.com

Preparation

Step 1

In a large saucepan, stir together the cream, Shiner Bock, granulated sugar, brown sugar, and salt. Place over medium-low heat and cook just until the mixture is warm—do not let it boil—about 3-5 minutes.

When the cream is warm, scoop out 1/4 cup of the mixture and stir into the beaten egg yolks until well combined. Slowly pour the cream and egg yolks back into the pot and while stirring, continue to cook until the mixture is thickened and coats the back of a spoon, about 2 to 4 minutes. Again, do not let it boil. Remove the cream mixture from heat, stir in the vanilla, and then cool covered in the refrigerator for at least 4 hours.

where you take the cooled custard, place it in a freezer-safe container, and then after 45 minutes stir it every 30 minutes or so until it’s whipped. This method will take about 2-3 hours.