Recipe: Beer & Pretzel Ice Cream Sundae - Brooklyn Brew Shop

Beer & Pretzel Ice Cream Sundae

Updated on March 22, 2016

Recipe: Beer & Pretzel Ice Cream Sundae

Craft beer and ice cream - two of our favorite things (for summer, and we'll be honest - in any season!). One afternoon, while we drank a few Oatmeal Stouts and had some vanilla ice cream, we decided to break out some hard pretzels to enjoy as well. Not surprisingly, the saltiness of the pretzels paired perfectly with the ice cream's rich vanilla, as well as the deep chocolate flavors in our stout - and the idea for a craft beer lover's dream sundae was born. Our version has a pretzel-infused ice cream as the salty-sweet base that we then top with stout fudge sauce to bring it all together.


What You Need for the Pretzel Ice Cream

  • 2 cups whole milk
  • 6 cups mini pretzels
  • 6 large egg yolks
  • 1/2 cup sugar
  • 1/4 teaspoon molasses
  • 1 cup heavy cream

What You Need for the Stout Fudge Sauce

  • 12 ounces Oatmeal Stout (or a craft stout or porter)
  • 1/2 cup sugar
  • 1/3 cup agave
  • 5 tablespoons dutch process cocoa
  • 1/4 teaspoon vanilla

What You Do

  1. Preheat the oven to 350 degrees Fo. Toast pretzels on a baking sheet for 15 minutes. Let cool slightly and then loosely crush in a bowl.
  2. Pour milk over pretzels and infuse for 2-3 minutes, stirring often. Strain through a fine mesh strainer (the pretzels absorb liquid quickly--you can use a spatula to push down on the pretzels to get the milk out).
  3. Combine egg yolks, sugar and molasses in a mixing bowl.
  4. Pour pretzel milk into saucepan. Bring to a simmer on medium-low heat, stirring occasionally.
  5. Once milk reaches simmer, lower heat and slowly add half of pretzel milk to egg mixture. Stir to combine. Slowly pour entire egg mixture from mixing bowl into the pretzel milk. Keep below boiling and turn off heat when mixture reaches 170 Fo.
  6. Remove from heat. Pour into a mixing bowl and chill in an ice bath until cold, stirring occasionally.
  7. Pour into ice cream maker and run it until custard begins resembling ice cream. Move to freezer for at least 1 hour.
  8. While ice cream freezes, make fudge sauce. In a small saucepan over medium-high heat, reduce beer to 1/2 cup. Add sugar, agave and cocoa, whisking constantly until the mixture bubbles at the edge. Let boil for 1 minute, stirring constantly. Remove from heat. Stout fudge sauce can be served hot or cold.
  9. Scoop ice cream into your most delightful sundae dish. Top with stout fudge sauce and crushed pretzels. Enjoy!