i have loved Devon House Stout ice cream for years and i was both surprised and delighted to see a recipe!
Stout Ice Cream
The malt flavor of strong stout, such as Guinness Foreign Extra or Dragon, adds a bittersweet contrast to this rich, custardy ice cream, which is based on one served at the I-Scream shop at Devon House in Kingston, Jamaica. This recipe first appeared in our May 2011 issue, with the article Special Scoops.
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Credit: Landon Nordeman
MAKES ABOUT 1 QUART
3/4 cup sugar
1/2 tsp. kosher salt
6 egg yolks
2 cups heavy cream
1 1/2 cups strong stout (one 11–12-oz. bottle)
1 tsp. vanilla extract
Whisk together sugar, salt, and egg yolks in a 4-qt. saucepan until smooth; stir in cream and cook, stirring constantly, over medium heat, until the mixture thickens and coats the back of a spoon, about 4 minutes. Pour mixture through a fine strainer into a medium bowl, and whisk in stout and vanilla; refrigerate until chilled. Process in an ice cream maker according to manufacturer's instructions. Transfer to a resealable plastic container and freeze until firm, at least 4 hours.
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