PREPARATION:

Amber Ale Ice Cream:

1. In a large saucepan, simmer the amber ale until reduced by 3/4 in volume, about 8 minutes.
2. Beat the eggs in a medium bowl with the sugar until sugar dissolves and eggs have turned a pale yellow color.
3. In a saucepot, heat the heavy cream and the milk to a simmer. Split the vanilla bean in half lengthwise and scrape the seeds into the pan. Add the vanilla bean halves as well and bring to a gentle boil over medium heat. Remove from the heat.
4. Whisk the amber ale reduction into the egg yolks. Gradually whisk the hot cream mixture into the egg yolks. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
5. Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

Dark Chocolate-Honey Sauce:

1. In a medium saucepan, scald cream and honey at medium heat. Remove from the heat. Place the chocolate in a heatproof bowl. Add the hot cream, let sit for 2 minutes, then whisk until smooth. Whisk in the vanilla. Let stand until cool but still pourable. Serve over ice cream.

   Learn more about sustainable food choices with our Eat Green Guide.

2. This recipe was featured in the What's Brewing Episode of Emeril Green.