• 1 Cup heavy cream
• 1 cup Southern pecan beer
• vanilla bean, split lengthwise
• 1/2 cup sugar
• 4 large egg yolks, at room temperature

Description:

Yields 6 portions

N. David Crews Chef/ Instructor M.D.C.C. Culinary School www.msdelta.edu

Chef/ Owner Crews Culinary Investments Inc. www.chefcrews.com

Instructions:

1.Whisk egg yolk and sugar vigorously until light and small bubbles begin to form around the edges

2.In a quart sauce pan add beer, cream and the vanilla bean, then bring to a boil

3.slowly add the hot cream mixture to the eggs, 1/4 cup at a time whisking vigorously (you do not want to make scrambled eggs)

.Once eggs are tempered, add the egg mixture back to the rest of the hot cream

5.Over medium heat, slowly cook the mixture until 185F or until ribbons begin to form in the mixture

6.place custard in ice cream machine, once done serve with the Southern pecan Sauce