HEINEKEN ICE CREAM
1 c Granulated Sugar
8 Egg Yolks
1/2 gal Heavy Cream
1 1/2 gal Whole Milk
10 oz Heineken
5 Dried Juniper Berries
1 Bay Leaf
Mix egg yolks and sugar in large mixing bowl.
Combine cream and milk in large pot.
Bring to a rapid boil, stirring constantly.
Remove from heat.
Add milk and cream to yolks and sugar slowly while whisking constantly.
Pour back into pot and heat back up to 184 degrees.
Remove from heat (should have the consistency of creme anglais).
Place pot in an ice bath.
Add beer, berries and bay leaf.
Cover with plastic wrap and infuse for 2 hours.
Strain through chinois.
Place in icre cream maker and follow product instructions.