16 Stout Ice Cream

Tuesday, July 21st, 2009

The last batch of beer was really good.

So good in fact that I couldn’t bring myself to throw out the dregs left in the keg after the wedding. But, what was I to do with a quart of left-over, completely flat stout?

Make ice cream, of course!


Stout Ice Cream Recipe

based on the recipe featured at BoingBoing:

  • 16 oz stout (homemade is best :)
  • 3 egg yolks
  • 1/2 cup sugar
  • 1 cup cream
  • 1 cup half & half

Bring the stout to a boil and allow to reduce to about 1 cup. Will only take a few minutes in a wide saucepan. Yes, this will remove the alcohol

Meanwhile, whisk the egg yolks & sugar together.

Reduce the heat and add the dairy. Bring to a simmer. Very slowly stir into the egg mixture while whisking.  Continue to stir for a few minutes while the mixture is  thickens a bit.

Refrigerate until completely cold. Then churn, churn, churn.

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