Preparation time: 45 minutes
Chilling time: 2 hours to overnight
Serves: 6
1 cup (8 fl oz/237 ml) heavy cream
½ cup (4 fl oz/118 ml) doppelbock
1 tsp orange zest
1 tsp pure vanilla extract
4 egg yolks
½ cup sugar
Combine the heavy cream, doppelbock, orange zest, and vanilla in a saucepan over medium heat and bring to a boil. Remove from the heat.
In a separate bowl, whisk together the egg yolks and the sugar. Add a couple of spoonfuls of the warm cream mixture to the eggs and sugar and stir. You need to warm up the eggs without scrambling them. Add another ¼ cup of cream mixture to the eggs and stir.
Stir the egg and cream mixture into the remaining cream in the saucepan. Stir well. Return the pan to the heat and bring the mixture to a boil. Cook, stirring constantly, for another minute and then remove from the heat. Transfer the ice cream mixture to a cold bowl and chill for 20 minutes in the refrigerator.
Pour the chilled mixture into an ice cream maker and process according to the manufacturer’s instructions. Place the ice cream in an airtight container and freeze for at least 2 hours. Serve with Doppelbock Buttermilk Bundt Cake.
Beer suggestions: Paulaner Brauerei Salvator (Munich, Germany), Brauerei Aying Ayinger Celebrator (Aying, Germany)