Stout Ice Cream
I used Guinness, as it's one of my favorites; but you can use an Oatmeal stout or any kind of dark beer.
*SORRY....THIS PICTURE IS NOT MINE. I lost most of my pictures during my move, so I'll have to post a new one when I make this ice cream again (I like to see a picture with recipes, so I opted to include this internet one until I can take one of my own again).
1 qtwhole milk
1 qtheavy cream
8 floz. stout beer (i used guinness)
6 ozdark corn syrup
8 ozgranulated sugar
2 largeegg yolks
2vanilla beans, split, scraped -or- 1 1/2 tbsp. vanilla extract
How to Make Stout Ice Cream
- In a small saucepan, bring the stout to a boil, then reduce the heat and allow to simmer for about 10 minutes or until it's reduced by half. Once reduced, add the dark corn syrup and remove from the heat.
- In another medium-sized saucepan, combine the milk, cream, and sugar; stirring well. Bring to a slight boil. Make sure you catch it just as it begins to boil -- do not let it get to a full boil.
- In a small mixing bowl, combine the egg yolks and vanilla bean seeds. Whisk to mix well.
- When the cream mixture comes to a slight boil, remove it from the heat. Temper 1/3 of the mixture into the egg mixture. Whisk in the remaining cream. Return the mixture to the heat and stir constantly until it thickens. Strain the thickened custard into another container. Cover with plastic wrap, allowing the wrap to touch the surface (to ensure that no skin forms).
- Chill the mixture for at least 2 hours in the refrigerator. Whisk the stout reduction into the chilled custard. Freeze the custard in an ice cream freezer (according to the manufacturer's directions). Enjoy!
~ Chocolate chips or chunks
~ Swirl in chocolate syrup or fudge sauce
~ Use vanilla yogurt in place of the cream to make it a frozen yogurt instead of ice cream.