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.
- 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.