Here's what you'll need:
- 2 Cups heavy whipping cream
- 4 egg yolks
- 1/2 cup sugar
- 1 1/2 Teaspoons vanilla extract
- 3/4 Teaspoon sea salt
- 1 Cup Poet Oatmeal Stout
- 3 Tablespoons malted milk powder
- 1 Cup chocolate covered pretzels, coarsely chopped
Chop pretzels and place in freezer until ready to fold into ice cream. Whisk together all other ingredients except the vanilla and Oatmeal Stout in a medium sauce pan over medium heat for 5 minutes. Remove from heat and strain into a large bowl, gently mixing in the vanilla, Oatmeal Stout, and malted milk powder. Set bowl in freezer or very cold refrigerator for 2 hours. Remove and pour in stand mixer (ours is a Kenmore, but all KitchenAid attachments fit it). Set at a medium speed and mix for 30 minutes then fold in pretzel pieces (if you add them before putting in the mixer the frozen pieces will collect along the side of the bowl and cause the mixing paddle to come loose) and pour into a freezer-safe container. Let freeze overnight or even up to 24 hours.
I was delighted with how this turned out. Delicious malted ice cream, a medium hint of the coffee and chocolate notes from the stout and those crunchy pretzel pieces...
