This
recipe is from Eric Gilson, Executive Chef of Deschutes Brewery
Jubel Ale Ice Cream
Yield:
4 quarts
- 4
cups whole milk
- 2
cups sugar
- 4
whole eggs
- 4
egg yolks
- 6
cups heavy cream
- Pinch
salt
- 3
cups Deschutes Jubel Ale
Scald
whole milk with sugar over medium heat. Transfer to a double boiler.
Temper in the eggs and yolks by slowly adding the hot milk to
the eggs while stirring vigorously. Cook, stirring constantly
with a wooden spoon, in a double boiler until the mixture coats
the back of a spoon. Chill mixture rapidly by whisking in a bowl
over ice. When chilled, add heavy cream and salt. Pour mixture
into a 1-gallon ice cream machine and add Jubel Ale. Proceed with
instructions from your ice cream machine manual.
