Recipe: Malted Apple Ice Cream
The cool breeze rolling through Brooklyn today hinted that Fall is on the way. And when we think of Fall, we think of our Apple Crisp Ale (recipe found in Brooklyn Brew Shop's Beer Making Book: 52 Seasonal Recipes for Small Batches). It's a deliciously malty, medium-bodied amber ale with rich flavors of apple and cinnamon. It takes 2 apples to make, but why let malted apples go to waste when you can make ice cream? Here's how:
What You Need
- Apple Crisp Ale (recipe found in our Beer Making Book)
- 2 apples
- 1 cinnamon stick
- 2 cups whole milk
- 2 tablespoons brown sugar
- 6 egg yolks
- 1/2 cup sugar
- 1/4 teaspoon molasses
- Pinch of salt
- 1 cup cream
- Ice Cream Maker
What You Do
- Make Apple Crisp Ale.
- Peel and dice apples. Add to wort after boil. Steep for 20 minutes. Remove apples.
- Coat apples with 2 tablespoons of brown sugar and bake for 20 minutes at 350 F.
- Bring 2 cups whole milk to a boil. Add cinnamon stick. Turn off heat and let steep for 20 minutes.
- Separate 6 egg yolks. Whisk in 1/2 cup sugar, 1/4 teaspoon molasses, and pinch of salt to egg yolks.
- Return whole milk to boil. Add half of milk to egg mixture while stirring. Return entire milk and egg mixture to milk on the stove.
- Bring egg and milk mixture to 170 F. Remove from heat.
- Add 1 cup cream to mixture. Chill in freezer.
- Once cold, add to ice cream maker.
- Once custard begins to thicken add in apples.
- Enjoy your ice cream (with a beer).