Beer Caramel Ice Cream Recipe

Directions

In a heavy-bottomed saucepan, heat sugar, moistened with two tablespoons of water, on high. Let sugar melt, bubble, and caramelize undisturbed until it reaches a rich, dark amber, rotating the pan to avoid hot spots. Let sugar smoke for 3 seconds, then quickly stir in butter and turn heat to low. When butter is fully incorporated, slowly stir in cream and milk. Sugar will steam and bubble. If sugar seizes, stir on low heat and it will dissolve completely into dairy. In a large bowl, whisk egg yolks until very well combined. Add about 2/3 cup dairy mixture to yolks one ladle at a time, whisking constantly, then whisk yolk mixture back into saucepan. Cook on low heat, stirring frequently, until custard thickens to coat the back of a spoon and a swiped finger leaves a clean line. Remove from heat and stir in beer, then add salt in small increments to taste. Custard is well-salted when it has a distinctly sharp flavor, not just burnt sweetness. Strain into a container and chill overnight. The next day, churn according to manufacturer's instructions. Return ice cream to freezer for at least 2 hours so it can firm up.