Deep, rich and full-bodied, Stout and Stocky Ice Cream is a flavor-rich dessert with no chance of getting drunk on even a double portion. Roasted hops and barley help give its delightful taste.
- 12 ounces bottled stout, or any other strong beer you love
- 1/2 Cup brown sugar
- 2 Tablespoons molasses (Note: If not using stout beer, skip the molasses.)
- 2 teaspoons salt
- 2 Cups heavy cream
- 1 Cup whole milk
- 3 egg yolks
- 1 Cup granulated sugar
- In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the stout and brown sugar and cook, stirring often, until reduced by half, 15 to 20 minutes. It should be slightly sticky to the touch (but don't touch with your fingers).
- Add the molasses (if using) and salt and stir to dissolve the salt. Add the cream and milk and cook, stirring occasionally, until hot, but not boiling.
- Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
- Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended - the mixture should be thickened, and pale lemon-yellow in color.
- Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly to prevent the eggs from scrambling. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
- Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally. This removes any eggs which did scramble, so don't press through the strainer.
- When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer’s instructions. See the Notes for freezing guidance. Eat immediately or freeze for up to 1 week
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