Heineken Ice Cream

METHOD:

Mix egg yolks and sugar in a large mixing bowl. Combine cream and milk in a large pot and bring to a rapid boil, stirring constantly. Remove from heat.

Slowly add milk and cream to egg and sugar mixture while whisking constantly. Pour tempered mixture back into pot and heat to 184°F. When the custard has the consistency of crème Anglaise, remove from heat and place pot in an ice bath.

Add beer, juniper berries, and bay leaf to custard. Cover pot with plastic wrap and infuse for 2 hours. Strain mixture through a chinois and then process in an ice cream maker according to manufacturer’s instructions.