- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 1 cup sugar
- 1 teaspoons pure vanilla extract
- 12 oz Southern Tier Mocha
- 1/2 Mexican Vanilla Bean
Split Vanilla bean lengthwise and scrape out the inside, keep pod. Add vanilla seeds and pod to the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. Cover and let sit for 30 mins to infuse.
Place beer in small saucepan, cook until reduced to 1/2 cup. Set aside.
Whisk the egg yolks until they lighten in color. Gradually add sugar while whisking rapidly. Keep whisking until mixture falls from whisk in ribbon like form.
Temper the cream mixture gradually adding small amounts of cream into the eggs while stirring, until about a third of the cream mixture has been added. Pour remainder of cream in and transfer back to saucepan. Cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 8-12 hours.
Place beer reduction in separate container and cool in refrigerator.
After 8-12 hours stir in beer reduction to ice cream base.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.