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1
Pour the ale and cream into a large saucepan.
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2
Put on a low heat and bring gently to the boil.
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3
Once boiling, remove the pan from the heat.
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4
In a large bowl, whisk the caster sugar and egg yolks together until smooth and creamy.
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5
Add two tablespoons of the warm cream mixture and stir until combined.
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6
Pour the egg mixture into the remaining warm cream mixture in the pan, return to a low heat and stir continuously for 810 minutes or until the mixture has thickened enough to coat the back of the wooden spoon.
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7
Do not allow the mixture to boil, otherwise it may curdle.
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8
Remove from the heat; pass the mixture through a fine sieve into a bowl.
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9
Place a circle of cling film directly onto the cooled custard to avoid a skin forming.
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10
Leave it to cool completely.
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11
Sitting the bowl in ice or very cold water can speed this up.
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12
Once cold place in the fridge for 2 hours to chill further.
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13
Pour the chilled mixture into an ice-cream maker and churn until frozen (following the manufacturers instructions for your particular model).
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14
If you do not own an ice cream maker, pour the cold mixture into a shallow, freezer proof container, cover with a lid and freeze until firm, whisking the mixture every hour or so (3 or 4 times during freezing) to break down the ice crystals and ensure an even-textured result.
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15
Keep the ice cream frozen until needed.
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16
The ice cream can be made up to 1 week in advance and kept in the freezer.
