Beer and Chocolate-Pretzel Ice Cream

Source: https://web.archive.org/web/20150307175724/http://www.siftandwhisk.com/blog/beer-chocolate-covered-pretzel-ice-cream/ (old webpage not up anymore :[ )

• 1 litre heavy cream
• 250ml whole milk
• 1/2 teaspoon sea salt
• 300g granulated sugar, divided
• 5 large egg
• 150ml beer, preferably a dark beer (Guinness)
• 360g chocolate-covered pretzels, roughly chopped (2/3 dark chocolate, 1/3 pretzels if homemade)

1. In a large saucepan, combine cream, milk, salt, and 200 grams sugar. Bring to a simmer over medium heat.
2. In the meantime, whisk together egg yolks and remaining 100 grams sugar in a large bowl until smooth, thick, and light in color, about 3-5 minutes.
3. When cream is simmering, remove from heat for about a minute. Temper the egg yolks by ladling approximately ½ cup of the hot cream into the egg yolk mixture, whisking constantly with your opposite hand. Transfer the egg yolk mixture back into the saucepan with the rest of the cream, whisking to combine.
4. Return the saucepan to medium heat, stirring constantly, until the mixture thickens and/or reaches 82°C. (It should be thick enough to coat the back of a wooden spoon and leave a path when you run your finger through it.)
5. Remove saucepan from heat, transfer cream mixture to a large, clean bowl (pour through a fine mesh sieve if you think there are any lumps), and whisk in vanilla extract and beer.
6. Churn according to your ice cream maker's manufacturer's instructions, until it is a soft-serve consistency. Then mix in the chocolate-covered pretzel chuncks and finally store it in the freezer.