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