Stout Ice Cream

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. See the recipe for Stout Ice Cream »Landon Nordeman

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.

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.
Yield: makes about 1 quart

Ingredients

  • 34 cup sugar
  • 12 tsp. kosher salt
  • 6 egg yolks
  • 2 cups heavy cream
  • 1 12 cups strong stout (one 11-12-oz. bottle)
  • 1 tsp. vanilla extract

Instructions

  1. 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.