Ingredients
1 cup whole milk
1 cinnamon stick
1 vanilla bean, split and scraped
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/3 cup white sugar
pinch of salt
1 1/2 cups of Midnight Sun Brewery's TREAT(Imperial Chocolate Pumpkin Porter)
5 egg yolks, room temperature
2 cups heavy cream, ice cold
1/4 cup brown sugar
3/4 cup pumpkin puree, canned or homemade
1/2 cup Heath Milk Chocolate Toffee Bits
How to Make It
In a small sauce pan, warm milk over medium heat until just before boiling. Stir in sugar and salt. Add cinnamon stick, vanilla bean, nutmeg and cloves, then cover and simmer for 10 minutes. Turn off heat, keep sauce pan covered and let mixture infuse for 1 hour.
While milk is infusing, pour beer into a shallow frying pan. Heat to a gentle boil over medium heat. Let beer reduce for 20-30 minutes, or until it boilsdown to about a 1/2 cup of liquid.
Reheat the milk, then slowly pour in the beer reduction while stirring continuously. Heat on low-medium until the mixture begins to steam.
Slowly temper the egg yolks to the milk mixture. Pour the egg/milk mixture back into the saucepan. Heat over low-medium heat, stirring and scraping the sides and the bottom of the pan continuously. Heat until the mixture thickens enough to coat the back of your spatula.
Strain the mixture into ice cold heavy cream, add the brown sugar, and stir until it reaches a consistent color. Cover and refrigerate for at least 4 hours, preferably over night.
Once thoroughly chilled, stir in the pumpkin, then strain the mixture again. Process in your ice cream maker according to manufacturer's instructions. Stir in Heath Bits and freeze. Serve with additional Heath Bits sprinkled on top and enjoy!!
