Scooped: Brown Ale and Buckwheat Honey Ice Cream

Ingredients

• 12 oz ale (Brooklyn Brewery, ideally)
• 1  bay leaves 
• 1 tsp peppercorns black
• 1  cardamom crushed
• 1  cinnamon sticks whole
• 6 large egg yolk 
• 3 cups cup heavy whipping cream whole (or 1.5 cups milk, 1.5 cups heavy cream)
• 0.3 cup honey raw (preferably , see note)
• 0.3 cup sugar divided
• 0.5 tsp vanilla extract 

Equipment

• sauce pan
• whisk
• mixing bowl
• pot
• sieve
• wooden spoon
• kitchen thermometer
• ice cream machine

Directions

1. Heat half-and-half, cinnamon, cloves, peppercorns, cardamom and bay leaf in medium heavy-bottomed saucepan over medium-low heat until fragrant, about 40 minutes. If mixture bubbles, reduce heat until it is just barely steaming.
2. Add 1/3 bottle (4 ounces) beer and 1/3 cup sugar to small heavy-bottomed saucepan and heat over medium heat, swirling gently, until deeply caramelized, about 5 minutes. Slowly pour beer and sugar into half-and-half, stirring constantly.
3. Whisk egg yolks with remaining 2 tablespoons sugar until pale yellow in color and mixture falls in wide ribbons from whisk. Slowly pour 1 cup half and half mixture into eggs, whisking constantly.
4. Pour egg mixture back into pot with half and half, whisking constantly.
5. Heat over medium heat, whisking constantly, until mixture thickens slightly and registers 160 degrees on instant read thermometer, about 5 minutes (mixture should coat back of wooden spoon).
6. Pour ice cream base through fine meshed strainer into a mixing bowl, and allow to cool to room temperature.
7. Add the honey and remaining beer and whisk to combine. Chill overnight in refrigerator. Freeze in ice cream maker according to manufacturer's instructions.