2 -12 oz. bottles Scottish Ale
1 pt. milk
12 egg yolks
1 vanilla bean
1 qt. heavy cream
1 cup sugar
3/4 cup Steen's Pure Cane Syrup


Reduce ale to 3/4 cup. Scald cream milk and ½ cup sugar. Whisk egg yolks and 1/2 cup sugar until ribbon stage. Slowly add hot cream mixture, ale reduction and syrup. Cook on double boiler until thickened. Chill and process in ice cream freezer. Fill chilled 4 ounce bombe’ molds and freeze for 3 hours. Unmold and garnish with cookie tuile.

This ice cream won a Bronze Medal at the Acadiana Culinary Classic 1996.

Chef Martin Klier
Baton Rouge, LA