Stout Ice Cream

In this deliciously adult ice cream, the bitter notes of Irish stout are balanced nicely with a touch of sugar and the richness of cream.  We recommend serving it with a whorl of Irish cream caramel sauce -- a sweet treat that brilliantly marries caramel notes with the deliciously complex notes of Irish Whiskey, subtle chocolate tones, and a wonderfully creamy texture that assists in balancing the bite of the ice cream.

Stout Ice Cream
(printable recipe)

1 cup whole milk
1/2 cup brown sugar
1/4 tsp salt
4 egg yolks
1 cup cream
1 1/4 cups oatmeal stout
1 tsp vanilla
optional: Irish Whiskey Caramel Sauce

Warm milk, sugar, and salt in a medium saucepan, stirring to dissolve the sugar.

Whisk egg yolks and slowly incorporate warm milk mixture, whisking constantly to combine.  Return egg/milk mixture to the pan and stir constantly over medium heat until the custard coats the back of a spoon.

Meanwhile, mix together the cream, stout, and vanilla and place it in a large bowl with a strainer over the top.  Pour finished custard through the strainer and stir into the cream mixture.

Chill thoroughly and then freeze according to your ice cream machine's instructions.

Top with Irish Whiskey Caramel Sauce before serving.


Anonymous said...

Do you reduce the stout first or do anything to rid it of carbonation?

Lo said...

We didn't bother with either of those things for this recipe. If you use a full-flavored stout, the reduction isn't necessary, and the carbonation (which is minimal in a stout) didn't seem to affect the product much at all.

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