1 pint vanilla cream, softened
1/2 stick (4 tablespoons) butter, at room temperature
1/3 cup light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 bottle (3 cups) sparkling apple cider
Allow ice cream to soften, about 30 minutes, and bring butter to room temperature, about 2 hours.
Cream together butter, sugar and spices in large bowl. Add to ice cream and refreeze. Heat sparkling cider in a pot until warm but still carbonated (at least 3 minutes). Fill each glass with a generous scoop of ice cream mixture and pour warmed cider over ice cream. It will foam like beer, hence the name.
I did not use the butter and substituted butter pecan ice cream instead.
I also have a recipe for pumpkin pasties if you like the Harry Potter theme.