Artisanal IPA Beer Ice Cream

Gently heat the cream and beer in a medium pot over low heat, occasionally stirring with a spatula until bubbles appear on the surface of the mixture.

In a large bowl, whisk the egg yolks and sugar until the sugar is completely dissolved.

Continuing to whisk, gradually add a quarter of the cream mixture to the egg and sugar mixture. After incorporating, add the rest of the cream and whisk again.

Transfer the mixture to a pot and cook over low heat for 6-8 minutes, stirring or whisking constantly until the mixture thickens enough to coat the back of a spoon or reaches a temperature of 74-79°C, which can be checked with a kitchen thermometer.

Remove the mixture from the heat and strain it through a sieve into a jar. Cool the jar in an ice bath. Once cold, close with the lid and freeze for 24 hours.

Remove the jar from the freezer, take off the lid, and place it in the outer bowl.

At the end of the process, add desired toppings or remove the jar from the outer bowl and serve immediately.