Happy Father's Day, in advance for the US, or belated if you are in Denmark.
My dad didn't drink much alcohol, after becoming a family man. I honestly don't think he shied away from alcohol in his younger days, but that's a whole different story. When we had family gatherings my dad would drink one stout mixed with a sweet lemon soda. It actually tasted quite good, the sweetness went great with the bitterness of the dark beer.
To celebrate Father's Day, and remembering my own dad, I'm making Stout Ice cream. This sweet creamy ice cream has a lot of caramel flavors with a bitter note in the end. It pairs perfectly with fresh summer berries. I know it sounds weird to have beer and ice cream, but it really works.
Makes about a pint - Somehow some of the ice cream always disappear on the way from the machine to the freezer.
- 1 (ml) stout, I used a Guinness Extra Stout
- 5 egg yolks
- 125 g sugar, less if you use a sweet stout
- 400 ml heavy whipping cream
- 200 ml whole milk
Bring the stout to a boil, reduce heat and let it simmer until you have a syrup. Let the syrup cool completely.
Pour half of the cream into a metal bowl placed in a larger bowl of ice, set aside.
Warm milk, and 100 g sugar in a medium saucepan until scalding. Make sure the sugar is dissolved completely.
In another bowl, whisk egg yolks with 25 g sugar until light and fluffy. Slowly pour the warm milk into the egg yolks, while whisking constantly, then scrape the warmed egg yolks back into the saucepan, and heat the mixture over medium heat, until it thickens, about 1-2 minutes. Stir constantly in this process and make sure to scrape the bottom of the saucepan, DON'T LET IT COME TO A BOIL.
Pour the egg/milk mixture into the cold cream through a sift.
Cool the custard in refrigerator.
Pour the custard into an ice cream maker and freeze it according to manufacturers instructions.
Freeze the ice cream in the freezer a couple of hours before serving. Serve the stout ice cream with fresh fruit.