Pumpkin Ale Ice Cream

pumpkin ale ice cream 2

Fall is my favorite season.  Fall brings cooler weather, comfort food, and the smell of falling leaves and crisp air.  Fall is comforting and satisfying. And even though the cooler weather comes a little later in Louisiana (compared to Maryland where I grew up), the feeling is still the same.  I can once again open the windows, turn off the air conditioning, venture outside, and enjoy the feeling of the outdoors. Fall is also a gateway to happy times.  Halloween, Thanksgiving, and Christmas are around the corner.  Warm comfort foods begin being served around the family table.  These are my memories.  What about yours?

Fall reminds me of one more thing – pumpkins.  Everywhere you turn, pumpkins are being used as a decoration or in food.  To be honest, sometimes I think people go a little overboard.  But there is one seasonal inspiration for which I never tire and that is pumpkin beer.  Choose the right brew and you will find yourself drinking a hearty, flavorful beer full of fall spices and sweet pumpkin taste.  In spirit of the season, I bring you some ice cream inspired by pumpkin beer.  Grab a pint and enjoy!

Pumpkin Ale Ice Cream
Makes 1 quart

My all time favorite pumpkin beer is Dogfish Head Punkin Ale.  Sadly, I cannot purchase Dogfish in Louisiana.  But I have found a worthy replacement for the time being, Post Road Pumpkin Ale by Brooklyn Brewery.  I used this ale in my ice cream recipe, but feel free to use your favorite.

1 3/4 cup heavy cream
1/2 cup milk
3/4 cup dark brown sugar, packed well
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup canned unsweetened pumpkin puree
3/4 cup pumpkin ale
1 teaspoon pure vanilla extract

Combine cream, milk, and brown sugar in a medium saucepan and warm over medium heat.  Stir occasionally until sugar melts, then add cinnamon, ginger, and salt.  Whisk to combine.  Continue to heat mixture until it comes to a low boil.  Boil for 4 minutes, stirring occasionally to prevent mixture from boiling over.  Remove from heat and pour milk mixture through a sieve into a medium bowl.  Cool to room temperature.

Once milk mixture is at room temperature, add pumpkin puree, pumpkin ale, and vanilla.  Whisk to combine.  Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.

One year ago: Apple Crisp with Caramel Ice Cream

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Comments

  1. says

    When I saw this on FoodGawker, I immediately thought Dogfish! I'm a Maryland gal myself, now living on the Eastern Shore…so luckily for me the brewery and brewpub are only about an hour long roadtrip. Diddn't know Brooklyn made a Pumpkin brew though, might have to look for that. Will definitely be giving this a try. I think it's an alcoholic indulgence this 8-month pregnant lady can take part in!

  2. matt says

    Fantastic looking recipe, I've never thought to use my favorite beverage in ice cream. That's going to change right now though. Another great pumpkin ale is Shipyard's, it has the strong pumpkin flavor that Dogfish Head Punk does.

  3. Lindsay says

    Daniel – I just tried Wasatch pumpkin ale this past weekend and it has a great flavor. I'm sure it tastes really good in the ice cream. I'm glad the recipe worked out for you.

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