Ben and Jerry’s used to make a Black and Tan ice cream flavor that included stout ice cream. They’ve discontinued the flavor, but I was thinking about attempting to make some stout ice cream for Christmas.
There are a number of recipes online, but I probably won’t have a chance to make more than one batch, so if you know of a great recipe, that’d be super.
This one in particular looks promising.
Nothing?
I subscribed to this thread yesterday, but didn’t reply because I had nothing to offer, but I am quite interested in your results. I know that there was a Newcastle Brown Ale Ice Cream in limited release somewhere a few years back, and **Rhiannon8404 **and I thought about trying to make some ourselves, but never got around to it.
So you do have at least one person interested in what you’re doing… 
I’m all to familiar with “stout from ice cream” - but “ice cream from stout” is a new one on me.
Here’s one: http://www.starchefs.com/features/beer_icecream/html/stout_g_zamarra.shtml
You can also skip the cream and make a granita. The nifty thing about this is that it’s re-doable - if you taste it and think it needs sugar, just let it melt, add some simple syrup and re-freeze. At its purest form, a granita is nothing more than pouring liquid into a flat pan, freezing it, and busting it up with a fork every so often so it doesn’t freeze into a solid slab. You can also use an ice cream freezer for this.
The recipe gotpasswords linked to has 2 cups cream, 2 cups stout, and 8 egg yolks
The one I linked to has 2 cups cream, 1.5 cups stout, 2 cups milk, and 6 egg yolks
Any ice cream experts able to tell me what the differences would end up being? I’ve only made ice cream a few times and can’t really eyeball a recipe.
Just want to poke my head in here and say that my friend swears by beer floats. Instead of using rootbeer you use a dark beer like Guinness or something with oatmeal, and really good vanilla ice cream. He says they’re sublime.
Just thought I’d throw that out there for you in case you can’t find the right stout icecream recipe in time.
The first recipe would have a stronger stout taste and be more along the texture of extremely creamy, like premium-type ice creams. It will have a richer, creamier texture from the egg yolks as well.
The second one would have less stout flavor due not just to the fact that it uses less stout, but because it is being diluted by the additional 2 cups of milk. It would have a somewhat less creamy mouth-feel because there is less cream per serving. Also it would be less “rich” due to fewer egg yolks.
I’m sure either would taste good, but I would go with the first one. I like premium styles ice creams.
What kind of ice cream maker do you have?
I have one of these. Unfortunately, in rummaging through my cupboards, I’m discovering that I can’t find the paddle.
Which means I might have to use one of these–a soft serve ice cream maker. So I’m going to have to adjust any recipe I use to make it work in this maker. I’m bummed.
The results are in. We managed to make a pretty good but not great stout ice cream using a cobbled together recipe. Cobbled together because we could only use my soft-serve ice cream machine AND the store was out of cream so we had to use half-and-half.
All taste testers thought it was good. No one seemed to think it was OMG THAT’S OUTSTANDING!
What brand stout did you use? From looking at the recipes, it appears all the sweetness comes from the stout – I don’ t see any sugar added.
I’m tempted to try making this sometime. Sweet stouts like Mackesons and Watney’s Cream Stout would be ideal, I bet. Some of the off-the-charts bocks would work well, too, I bet – perhaps Samichlaus or Samuel Adams Triple Bock.
I used a bottle of Guinness, then reduced it with 3/4 cups sugar down to 1/2 cup of liquid.
All of the recipes I saw had sugar in them.
I found that I could make stout ice cream (typically using Guinness because the stuff that makes it a poor stout also makes it good with milk and sugar) that was either good or stable, but not both. After about a day in the freezer the stout reduction would start to ooze out of the ice cream.
Make it, eat it, but don’t count on leftovers.
Now Guinness cheesecake was much more stable.
Here’s mine…
1 bottle of Guinness Stout
3/4 cup sugar
2 1/2 cups 2% milk
2 1/2 cups light cream
1 tsp salt
1 cup miniature chocolate chips
Open the bottle of Guinness and let stand for about an hour. The beer should be flat; you don’t want a lot of foam. Then, in a small saucepan, simmer the Guinness for 30-45 minutes. Don’t let the beer boil: Foam galore! Your kitchen will smell like a brewery. When the Guinness has been reduced by a third, remove the pan from the heat and let cool to room temperature.
In a big bowl, stir the Guinness and sugar together until the sugar melts. Then add the milk, cream and salt. Pour into your ice cream machine and let the magic happen. When the mixture is semi-solid, pour in the chocolate chips.