No-Churn Fuzzy Knuckles Stout Ice Cream
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
6 tablespoons Fuzzy Knuckles Beer
2 cups cold heavy cream
1. In a medium bowl, stir together condensed milk, vanilla, and beer. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
2. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.
Cook’s Notes: Freeze, covered, up to 1 week. Serve with chocolate dipped waffle cones.