Happy Friday! And Happy International Stout Day! If you read my blog regularly then you have probably figured out that I am fan of beer. I love the complexity of flavors found in beer as much as I love the variety of flavors found in ice cream. Previously, I have posted several ice cream recipes flavored with stout, such as Dark Chocolate Stout Ice Cream and Coffee Stout Ice Cream as well as a video about how to make a Chocolate Stout Float. Other styles of beer work well to flavor scoops such as in Pumpkin Ale Ice Cream, Peach Plum Lambic Sorbet and Cherry Lambic Sorbet.
In honor of my favorite style of beer, I have made you a lovely and simple Stout Ice Cream made with brown sugar and molasses to bring out the nutty and sweet flavors of the beer. Raise a glass or a scoop to this eventful Friday. Enjoy!
Stout Ice Cream
Makes 1 quart
I would recommend making this ice cream with a Milk Stout or another sweet stout, as it will pair well with the cream and sugar in the ice cream. If you would like a less pronounced molasses flavor, reduce molasses to 1 Tablespoon.
1 1/2 cups heavy cream
1 cup whole milk
3/4 cup packed brown sugar
2 Tablespoons molasses
1/8 teaspoon salt
1 cup chilled stout
Fill a large bowl with ice water. Combine heavy cream, milk, brown sugar, and molasses in a medium saucepan. Place over medium heat and heat until sugar dissolves and mixture is hot, 5 to 7 minutes. Remove cream mixture from heat and pour into a medium bowl. Add salt and whisk. Set bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.
Once chilled, add stout and gently whisk to combine. Pour ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer safe container and freeze until firm, at least 4 hours.