Beer Caramel Ice Cream

Ingredients

• 1 1/2 cups sugar
• 2 tablespoons water
• 4 tablespoons unsalted butter, cut into small chunks
• 2 cups heavy cream
• 1 cup whole milk
• 6 egg yolks
• 8 ounces pale ale
• 1 teaspoon kosher salt, to taste

Directions

1. Set a heavy pan over high heat and add the sugar with 2 tablespoons of water to dampen it. Leave it alone as it melts, bubbles and turns into caramel, swirling the pan as needed so one area does not scorch. When the caramel is a deep amber color, allow it to smoke for 3 seconds, then immediately stir in the butter and lower the heat.
2. Once the butter has blended completely into the caramel, pour in the cream and milk slowly while stirring. Expect plenty of steam and bubbling here. If the caramel hardens in spots, keep stirring over low heat until it melts smoothly into the dairy.
3. Whisk the egg yolks thoroughly in a large bowl. Ladle about 2/3 cup of the hot dairy mixture into the yolks a little at a time, whisking the whole time, then whisk that warmed yolk mixture back into the saucepan. Continue cooking over low heat, stirring often, until the custard is thick enough to cling to the back of a spoon and a finger drawn through it leaves a clear path.
4. Take the pan off the heat and stir in the beer, then season with salt a little at a time. The custard should taste noticeably sharp and balanced, not only like dark sugar. Pour it through a strainer into a container and refrigerate overnight. The next day, churn it according to the instructions for your machine. Transfer the ice cream back to the freezer for at least 2 hours to set.