Double Stout Ice Cream

Best stout ice cream recipe with double the stout! #stouticecream

The best stout ice cream - rich, velvety and potent toasty, dark chocolate and coffee flavors, creamy and soft. With twice the stout of typical recipes and plenty of brown sugar and cream:) Requires an ice cream making machine.

5 from 7 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: quarts

Calories: 254kcal

Author: Milena Perrine

Ingredients

24 oz stout ale*
1 cup of brown sugar
6 egg yolks**
1 cup whole milk
1 ½ cups of heavy double cream
1 teaspoon vanilla
pinch of salt

Instructions

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.

Notes

*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

**Raw eggs could carry the salmonella bacteria. If you have doubts as to the quality of the eggs you are using do not make recipes with raw eggs. Alternatively, you can (not guaranteed to eliminate salmonella, but might make you feel better cooking technique wise) first simmer the milk and cream, then add small amounts of the heated mixture to the beaten eggs to temper them. Stir into the eggs gradually until you add the entire heated mixture. Cool down the resulting custard before use.

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