Fall is a time when beer lovers rejoice, with Marzen lagers, Oktoberfest brews and pumpkin beers flowing. But now it's time for beer and ice cream lovers to rejoice. Chef Matthew Smith from Brickside Food & Drink, in Bethesda, shared his pumpkin beer ice cream with Great Day Washington.


1 cup Whole milk

1 cup Heavy Cream

½ cup Brown sugar

6 egg yolks

2 Tbsp granulated sugar

½ tsp salt

¼ tsp cinnamon

¼ tsp nutmeg

½ cup Southern Tier Pumpkin beer (recommended)

½ cup pure pumpkin puree

1 tsp nice sea salt


Place milk, cream and brown sugar in sauce pan and bring to a simmer over medium heat, stirring constantly to not burn cream. Place yolks in a mixing bowl with the hot milk and then return the entire mixture to the stove top. Cook over medium heat again until the ice cream base coats the back of a spoon. Cool down mixture completely then whisk in the beer and puree of pumpkin. Cool to 40 degrees and then spin in a conventional ice cream machine. Add the nice sea salt while churning ice cream in machine. Garnish with candy walnuts or candied orange peel or both!