Pumpkin Beer Ice Cream with Pretzels and Marshmallows
Pumpkin spice is nice, but pumpkin beer is better! This Pumpkin Beer Ice Cream is packed with pumpkin flavor, along with lots of pretzels and marshmallows.
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Ingredients
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 cup pumpkin beer I used Shipyard
- ⅓ cup pumpkin puree
- 1 cup roughly chopped pretzels
- 1 cup mini marshmallows
Instructions
- In a medium saucepan, heat cream, milk, and sugar over medium heat. Stirring constantly, let mixture reach just the point of simmer before removing from heat.
- Lightly whisk egg yolks, cinnamon, ginger, nutmeg, and salt in a separate bowl.
- Slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. Then pour egg/cream mixture back into the saucepan with the rest of the cream mixture.
- Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from heat.
- Strain cream mixture into a bowl.
- Stir in pumpkin beer and pumpkin puree.
- Cover bowl with plastic wrap so that plastic is touching top of cream mixture (this will prevent a skin from forming). Refrigerate until chilled, at least 5 hours.
- Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. When ice cream is almost frozen, mix in chopped pretzels and mini marshmallows.
- When ice cream is frozen, remove to airtight containers and place in freezer for at least 4 hours to continue to harden.
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