Zucchini Bread Ice Cream

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.

Transfer mixture to blender and add spices, remaining salt, and cream. Blend on high for two minutes until a very smooth purée 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.

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.