Pub Crawler’s Ice Cream

  • 1 bottle (12-ounce) stout beer, Guinness®
  • 1/2 cup egg substitute, Egg Beaters 99%®
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1 cup milk
  • 1/3 cup Spanish peanuts
  • 1 cup broken-up pretzel sticks
  1. In a small saucepan over high heat, bring beer to a boil. Reduce heat and simmer. Reduce by half. Remove from heat and let cool.
  2. In medium bowl, whisk egg substitute until light and frothy. Whisk in sugar 1/4 cup at a time. Add cream, milk, and beer. Chill in refrigerator for 2 hours. Pour mixture into ice cream maker and follow manufacturer’s directions for freezing. When ice cream is just about set, fold in peanuts and broken pretzels.
  • Yields: 1 quart
  • Preparation Time: 2 hours
    Excerpted from the book, Sandra Lee Semi-Homemade Cooking 3, by Sandra Lee
    Copyright © 2007 Sandra Lee Inc. www.sandralee.com

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