Pumpkin Beer Ice Cream

Courtesy of Nathan Tipton

 

 

For the Base

1 5-oz can evaporated milk 

(or you can buy the 12-oz can, measure out

5 ounces, and save the rest for another batch)

1 12-oz can sweetened condensed milk

1 1/4 cups whole milk

(I’m sure low fat or skim would also be fine)

 

 

Directions: 

1. Whisk these three things together in a bowl, cover, and chill for 30 minutes or so.

2. While the base is chilling, get out your blender, to which you will add the following:

 

 

Ice Cream Ingredients: 

1 can 100% pumpkin (15-oz can)

1/2 pint whipping cream

3/4 to 1 cup pumpkin beer

(I opted for a bit more beer, because of course) (Also, I used Harpoon UFO Pumpkin, but other good ones are Schlafly Pumpkin, New Belgium Pumpkick, or Leinenkugel’s FANTASTIC Harvest Patch Shandy)

1-2 tsp pumpkin pie spice (or just use a tsp each cinnamon and nutmeg)

A healthy splash of vanilla extract 

(1 tbsp-ish)

A couple pinches of ground cardamom 

2 tbsp sugar

1/4 tsp salt (optional, but if you’re using other fruit ingredients, it might be good to cut the extra sweetness)

 

 

Directions:

1. Blend everything together, and stir into the ice cream base until well mixed. Process the mixture in your ice cream maker as directed for 20-25 minutes.

2. Freeze the ice cream bowl for 15 minutes and then decant it into a larger container and freeze for 2 or so hours until firmed up.