- 1 1/2 cups + 2 tbsp full cream milk
- 1 1/2 tbsp cornstarch (Maizena, bro)
- 3 tbsp cream cheese, softened
- 1/8 tsp salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 3 tbsp simple syrup (you know, the stuff you get when you boil 2 parts water with 1 part sugar)
- 1/2 cup unsweetened cocoa powder
- 1 cup pale ale
- Mix 2 tbsp of full cream milk with the cornstarch in a small bowl. It is important to make sure the cornstarch is completely dissolved to make a slurry, so mix well!
- Set that aside and then in a new bowl, incorporate the cream cheese and salt together in a large bowl (you’ll be adding a lot more to it later and need the room). Set that aside. Now comes the important part, making the custard.
- Combine 1.5 cups whole milk, 1.25 cups heavy cream, 2/3 cups sugar, 3 tbsp simple syrup and 1/2 cup cocoa powered in a large sauce pan. Bring the mixture to a rolling boil for 4 minutes (be careful not to have the heat on full blast. Let it come up to a boil gently or you will scold the milk). After about 4 minutes of boiling time, remove the pot from the heat and slowly whisk in the cornstarch slurry you made earlier. Turn the heat back on the pot and let it come to a boil for about 3 minutes, until it has thickened slightly. Stir the mixture with a rubber spatula the whole time.
- Remove the pot from the heat and slowly pour the hot mixture into the bowl with the cream cheese while whisking. Whisk the cream cheese/custard vigorously for a few minutes until you have worked in all of the cream cheese and it is smooth.
- Next, pour in the pale ale. Whisk some more until it’s all incorporated. The hard part’s done and it’s all about being patient from this point on (which for some may actually prove to be the hard part).
- Now you need to cool the ice cream base. You can do this however works best for you. You could also just put the bowl into an ice bath and cover the mixture with some plastic wrap. The freezer bag/ice bath set up worked well. You should let it cool for at least an hour. This will result in a much smoother end product.
- Once your ice cream base is cold, add it to your ice cream maker and follow the manufacturer’s instructions (which usually means turning it on and walking away).
- Scoop the ice cream into a freezer safe container and let it set for 4 hours or more in the freezer. After that, it should be ready to go. Scoop and enjoy!
Recipe inspired by the Brooklyn Brew Shop.