Pub Crawler’s Ice Cream
1 bottle (12-ounce) stout beer, Guinness®
1/2 cup egg substitute, Egg Beaters 99%®
3/4 cup sugar
2 cups heavy cream
1 cup milk
1/3 cup Spanish peanuts
1 cup broken-up pretzel sticks
In a small saucepan over high heat, bring beer to a boil. Reduce heat and simmer. Reduce by half. Remove from heat and let cool.
In medium bowl, whisk egg substitute until light and frothy. Whisk in sugar 1/4 cup at a time. Add cream, milk, and beer. Chill in refrigerator for 2 hours. Pour mixture into ice cream maker and follow manufacturer’s directions for freezing. When ice cream is just about set, fold in peanuts and broken pretzels.