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.