SUCCESS: Beer Ice Cream

I didn’t think I could actually do it. I got close twice, but never thought it would work out anywhere near as well as it did.

I’ve done it.

I’ve made an incredible batch of beer ice cream!

The final product was made using Stonecutter Stout from the Des Moines brewpub Raccoon River Brewing, the same beer from my second attempt at beer ice cream when the flavor was there but texture was awful. That was much better than attempt number one when the texture worked, but it tasted like mildewed shoe leather!

The Stonecutter stout gave a strong coffee flavor to the ice cream so I added in a handful of chocolate covered espresso beans. They’re a little bigger than normal ice cream mix-ins but the flavor really works well with the ice cream.

I had to follow the recipe VERY carefully for things to work out well so if you're trying this out make sure you're pretty precise with measurements, and times etc.

Enjoy!

Here is my final recipe:

Makes 2 quart

1 Teaspoon vanilla extract
2 Cups whole milk
2 Cups heavy cream
1 & 1/3 Cup stout beer
3 Tablespoons molasses
8 egg yolks
2/3 Cup sugar
1/2 Teaspoon vanilla extract

1. In a medium saucepan combine 1 teaspoon vanilla, milk, and cream. Bring to a boil over medium heat. Remove from heat, cover the pan, and let stand for 15 minutes.

2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and remove from heat.

3. In a large mixing bowl, whisk the yolks, sugar, and remaining vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.

4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 7 to 10 minutes or until the custard thickens enough to coat the back of the spoon.

5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions. (35 min was perfect for me)

This recipe is my own slight adaptation of this recipe from the Boston Globe’s website