This ice cream combines the flavors of a doughnut--nutmeg, yeast and caramelization from frying--with a whiskey infused chocolate glaze. The wheat beer was initially included for the yeast element, but the beer flavor also works well. The glaze recipe is Alton Brown's (http://www.foodnetwork...) with added whiskey. —Heights Eats
Ice Cream Base
1 1/2 cups
fine sea salt
1 1/4 cups
light corn syrup
freshly ground nutmeg
(1/2 cup plus 2 TB) Bavarian hefeweizen, divided
Combine 3 TB whole milk with the cornstarch in a small bowl. Set aside.
Mix together cream cheese and salt in a metal bowl.
Caramelize 1/4 cup of the sugar in heavy saucepan over medium-high heat until deep amber. Carefully add cream and whisk until combined.
Add remaining milk, remaining sugar, corn syrup, ¼ cup hefeweizen and nutmeg. Heat until boiling, then boil for four minutes.
Remove from heat and add cornstarch mixture. Return to the boil for one minute, until thickened slightly.
Gradually add cooked mixture to bowl with cream cheese and whisk until combined. Add remaining hefeweizen. Chill.
While churning the ice cream, make the glaze: heat first five glaze ingredients in a small saucepan until chocolate and butter are melted. Remove from heat and whisk in confectioners' sugar and whiskey. Hold at room temperature.
Scrape glaze into ice cream during last five minutes of churning. Once ice cream is done churning, freeze in a plastic container.