Learn how to homebrew


We may have created an ice cream with the longest name ever, but it's delicious. Despite the cold of Winter this is a recipe we've been meaning to try for a while and we've finally gotten around to trying it out. Fortunately for all of you, the test worked, and it's awesome. The beer gives this ice cream a nice depth of flavor that regular maple ice cream just doesn't have. The added maltiness makes this a simply spectacular dessert. 



  • 22oz Peak Organic Maple Oat Ale
  • 1 cups heavy cream
  • 2 cups half and half
  • 4 large egg yolks
  • 1/4 cup sugar
  • 3/4 cup grade A maple syrup (real maple syrup)
  • 1 cup choped walnuts
Place beer in small saucepan, cook until reduced to 1/2 cup. Set Aside.

Pour half and half maple syrup and cream in saucepan.

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, a few tablespoons at a time, 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.

Strain mixture and place into a container. Once mixture has cooled enough not to form condensation on the lid place the mixture into the refrigerator for 8-12 hours.

Place beer reduction in separate container and cool in refrigerator.

After 8-12 hours stir in beer reduction into ice cream base.

Pour into an ice cream maker and process according to the manufacturer's directions. When mixture starts to become firm add walnuts to the machine.  Continue to churn until done (total time 20-25 mins) Freeze for another 3 to 4 hours to allow the ice cream to harden.