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With a hint of orange zest in the custard, this ice cream really lets the doppelbock flavor shine through.
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.
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