Beer Cardamom Ice Cream
Adapted from the LA Times and inspired by the Creole Creamery
1 ½ cup witbier or heffeweizen
1 ½ cup heavy whipping cream
6 large egg yolks
¾ cups white sugar
¼-½ teaspoons cardamom
1. Prepare a large bowl filled with ice, and a smaller bowl on top to fit about a quart of ice cream custard. Whisk together the egg yolks, sugar and cardamom in a metal bowl and set aside. Whisk together the beer and cream in a heavy bottomed saucepan over medium-high heat. Bring beer mixture to a simmer, stirring occasionally, then slowly pour into the egg mixture, whisking constantly so as not to scramble the eggs. Make sure to pour the cream into the egg mixture, not the other way around.
2. Pour the custard base back into the saucepan and cook, over low heat, stirring constantly with a wooden spoon until the custard thickens and heavily coats the back of the spoon.
3. Strain the thickened custard into a bowl on top of an ice bath, whisking until cool. Refrigerate the custard until read to use. Freeze according to the ice cream maker’s manufacturer’s direction.