Fancy a stout ice cream? This is a perfect summer treat or rather an all rounder treat for a tropical country like Singapore. Prefect for the scorching weather and what’s better than eating it on its own you may ask? i would say sandwiching them between cookies is an awesome idea. i sandwiched mine between oat chocolate chips cookies! What a match 😀
i’ve been toying with the idea of using that ice cream attachment sponsored by Kitchenaid, but i didn’t want to do the usual flavors, thus pushing the plan back forever till i had more inspirations! HAHA.. Suddenly i strike me when i was strolling in the supermarket. Saw a couple of bottles of beer in front of me and i’m like, why not something beer infused or alcoholic? Grab the bottle of strong stout and back to the test kitchen!
A couple of reasons why i didn’t want to do an alcoholic ice cream was for the fact that i don’t drink and alcohol has a much lower freezing point and doesn’t freeze as well as any regular ice cream. It’s more of a soft serve, but the result from slowly churning it in the ice cream maker produces this really creamy texture where air was incorporated in it! Our weather could be so unbearable, thus makes the process of churning the ice cream a little torturous i would say freezing the bowl for up to 24 hours would be a nice bet but i perpetually leave the bowl in my freezer such that i could churn a bowl of ice cream anytime i wanted to.
RecipeYields 1 Pint Adapted from SAVEUR
- 3/4 Cup Sugar
- 1/2 Tsp Fleur De Sal
- 6 Egg Yolks
- 2 Cups Heavy Cream
- 1 1/2 Cups Strong Stout (I Used Guinness Extra Stout)
- 1 Tsp Vanilla Extract
- Whisk together sugar, salt, and egg yolks in a saucepan till smooth
- Stir in cream and cook, stirring constantly, over medium heat, until the mixture thickens and coats the back of a spoon
- Pour mixture through a fine strainer into a medium bowl
- Whisk in stout and vanilla, refrigerate until chilled
- Process in an ice cream maker for 20- 30 mins on Kitchenaid speed 2 (You do not have to be very fast on this. The slower you churn, the more air is incorporated, thus producing a creamier texture ice cream
- Transfer to a container and chill it for a further 4 hours
- Serve as it is or sandwich it between cookies
Note: Since this ice cream involves alcohol, it would not freeze as well as how you would like it to be. It’s more off a soft serve texture. If you prefer a firmer ice cream, boil the bottle of stout, evaporating some of the alcohol.
Those who would love an alcoholic ice cream should try this out!
Feel free to drop me a comment or email should you have any equiry 🙂