Meet the most flavorful stout ice cream out there.
I mean it. I make it with twice the stout typically used in similar recipes which delivers a potency of flavor that is guaranteed to cause you to forget any other stout ice cream you may have had.
It is sooo good!
Speaking of flavor, it is all about choosing the best stout possible.
Whatever that means to you individually, but I do have suggestions for you to consider.
What Stout to Choose?
Remember when I shared how a few years ago I was obsessed with making stout ice cream? I experimented with several styles and various recipes.
As that summer progressed one specific stout became my absolutely favorite to use in the recipe.
Obsidian Stout has the perfect balance of dark chocolate, espresso and silky roastiness. If you can find it where you live, do use it in this recipe. It will impress you.
Otherwise good options will be
- nitro stouts (like the Milk Stout we used in our beer nog recipe)
- oatmeal stouts (like this one)
- flavored varieties – chocolate, caramel, vanilla, maybe even coconut
Generally – well balanced stouts in terms of the malts and hops interaction as opposed to dry, hoppy Irish stouts or boozy imperial stouts.
Toppings for Stout Ice Cream
Let’s talk toppings. Obviously, go with whatever speaks to you, but if I may suggest – try crushed yogurt dipped pretzels and a sprinkle of freeze dried coffee (aka instant coffee).
An ice cream that has the flavors of Obsidian Stout as its backbone welcomes the sweet and salty crunch of the pretzels and the distinct zing delivered by the coffee. I simply cannot praise this topping combo enough.
Because my ice cream recipe calls for so much of the ale, it is quite soft.
Yes, you will ‘cook’ a lot of the alcohol out from the beer in the process of reducing it to make an improvised simple syrup with brown sugar, but some alcohol does remain. And alcohol does not freeze easily.
So be sure to keep the ice cream in the freezer for at least twenty-four hours after you transfer it from the freezer bowl of your ice cream machine.
In order to keep it from melting for the longest time possible do serve it in chilled bowls.
Not that it will take you that long to eat it, not at all, but something that tastes this good should be presented and enjoyed in its best state possible.
Other frozen desserts featuring craft beer as ingredient
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- 2 12 oz stout ales*
- 1 cup of brown sugar
- 6 egg yolks
- 1 cup whole milk
- 1 1/2 cups of heavy double cream
- 1 tsp vanilla
- pinch of salt
- Before you begin make sure that the freezer bowl of your ice cream machine has been appropriately frozen.
- Start by gently pouring the two stouts and the brown sugar into a large sauce pan.
Bring to simmer (just over medium heat and just under medium high heat) and stay nearby to make sure that the stout does not begin to foam and boil over (it can happen if the heat is too high).
- Let simmer, stirring occasionally until the mixture is reduced by half (to just over 12 oz). On average this step takes about 15 minutes.
- Remove the (now) stout syrup from the heat and let cool off and then chill in the fridge. Once chilled, you can begin to make the custard for the ice cream.
- In a mixing bowl whisk the egg yolks, the milk and the cream.
- Add the chilled stout syrup, the vanilla and the pinch of salt.
- Mix well and transfer to the freezer bowl of your ice cream machine.
Churn according to the instructions of your ice cream machine maker.
- Once the ice cream has reached thick and creamy consistency, transfer to an airtight container and freeze for at least 24 hours before serving.
- Serve in chilled bowls for maximum enjoyment.
*choose a well balanced stout, not too thin and not too bitter, something you love the flavors of and will enjoy tasting in your ice cream