Zucchini Bread Ice Cream Recipe

• 3 tablespoons butter
• 1 pound zucchini, grated
• 1 teaspoon kosher salt, divided
• 3 cups heavy cream
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground clove
• 1/4 teaspoon coriander
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 6 egg yolks
• 3/4 cup sugar
• 1/4 cup beer, preferably an IPA
• 1/2 teaspoon vanilla

1. Melt butter in a large saucepan over medium heat, then add zucchini with 1/4 teaspoon salt and cook until it has significantly reduced in volume, forms a loose paste, and is browned slightly on edges.
2. Transfer mixture to blender and add spices, remaining salt, and cream. Blend on high for two minutes until a very smooth puree forms. Clean out saucepan and whisk together egg yolks and sugar in pan until pale in color and slightly thickened, then slowly pour zucchini mixture through a fine mesh strainer into pan. Cook on low heat, stirring frequently, until custard coats the back of a spoon and a swiped finger leaves a clean line.
3. Strain custard into an airtight container, then stir in beer and vanilla. Chill overnight, then churn in an ice cream maker the next day according to manufacturer's instructions.

butter, zucchini, kosher salt, heavy cream, cinnamon, ground clove, coriander, nutmeg, black pepper, egg yolks, sugar, beer, vanilla

Taken from www.seriouseats.com/recipes/2011/09/zucchini-spice-bread-ice-cream-recipe.html (may not work)