Hello, craft beering friends! Meet the most flavorful stout ice cream out there. I mean it. I make it with twice the stout typically used in similar recipes which delivers a potency of flavor that is guaranteed to cause you to forget any other stout ice cream you may have had. It is sooo good!
This post contains affiliate links and features product samples provided by Uncommon Goods.
Speaking of flavor, it is all about choosing the best stout possible. Whatever that means to you individually, but I do have suggestions for you to consider.
Remember when I shared how a few years ago I was obsessed with making stout ice cream? I experimented with several stout styles and various recipes. As that summer progressed one specific stout became my absolutely favorite. Obsidian Stout brewed by Deschutes Brewery in Bend, OR, the same one Chris and I used to mix our delicious Game of Thrones Dragonglass cocktail with bruleed pears. Obsidian Stout has the perfect balance of dark chocolate, espresso and silky roastiness. If you can find it where you live, do use it in this recipe. It will impress you.
Otherwise good options will be nitro stouts (like the Milk Stout we used in our beer nog recipe), oatmeal stouts (like this one) or flavored varieties (chocolate, caramel, vanilla, maybe even coconut). Generally – well balanced stouts in terms of the malts and hops interaction as opposed to dry, hoppy Irish stouts or boozy imperial stouts.
Let’s talk toppings. Obviously, go with whatever speaks to you, but if I may suggest – try crushed yogurt dipped pretzels and a sprinkle of freeze dried coffee (aka instant coffee). An ice cream that has the flavors of Obsidian Stout as its backbone welcomes the sweet and salty crunch of the pretzels and the distinct zing delivered by the coffee. I simply cannot praise this topping combo enough.
Because my stout ice cream recipe calls for so much of the ale, it is quite soft. Yes, you will ‘cook’ a lot of the alcohol out from the stout in the process of reducing it to make an improvised simple syrup with brown sugar, but some alcohol does remain. And alcohol does not freeze easily. So be sure to keep the ice cream in the freezer for at least twenty-four hours after you transfer it from the freezer bowl of your ice cream machine.
Also, in order to keep it from melting for the longest time possible do serve it in chilled bowls. Not that it will take you that long to eat it, not at all, but something that tastes this good should be presented and enjoyed in its best state possible.
Speaking of which – I am so excited about the beautiful double bowls and ice cream scoop you see in the pictures of this post! They were kindly provided to Craft Beering by Uncommon Goods and after using them I am convinced that they are the coolest ice cream service items ever. I am entirely serious.
Not only is their minimalist design aesthetically appealing and the handmade workmanship impeccable, but they have some uncommon qualities that make them very suitable for ice cream service. Especially when double stout ice cream is on the menu.
Both bowls and scoop are crafted from soapstone and wood. Soapstone is a non-porous soft rock with excellent thermal conductivity and heat capacity. Its temperature retention properties work small miracles in the case of these items. When heated, the bowls will keep food served in them hot for awhile. When chilled, the contents will remain ice cold for an extended period of time. The wooden outer bowls and scoop handle serve as insulators (wood being a porous material with low thermal conductivity).
With the ice cream scoop for example – a minute of soaking its soapstone part in hot water is more than enough for two bowls worth of ice cream service (about ten scoops:) You will not need to dip it into the hot water twice. The wooden handle is very comfortable and remains at a temperature pleasant to the touch. Similarly, the wooden bowls are carved to be comfortably held while protecting the hands from the ice cold soapstone inner bowls. So clever.
I am including a short video of these ahhmazing items in use. Can’t help it. Soo in love with them.
It took me over thirty minutes to complete the photo shoot for this post and the stout ice cream in the soapstone bowls did not melt! Talking about product performance. I enjoyed a bowlful once I was done and the texture was perfect, it was just beginning to loosen up. Just as intended, the inner bowl was still ice cold to the touch while the outer wooden shell required no effort to hold.
Since soapstone keeps food hot for awhile these beauties are just what you’d need to enjoy soup or chili outside by the fire, don’t you think? I will use them in the photo shoot for that creamy triple mushroom Doppelbock soup I keep talking about. Soon, I promise.
For now, let’s part with the double stout ice cream recipe. Come back soon!
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- 2 12 oz stout ales*
- 1 cup of brown sugar
- 6 egg yolks
- 1 cup whole milk
- 1½ cups of heavy (double) cream
- 1 tsp vanilla
- pinch of salt
- *choose a well balanced stout, not too thin and not too bitter, something you love the flavors of and will enjoy tasting in your ice cream
- Before you begin make sure that the freezer bowl of your ice cream machine has been appropriately frozen.
- Start by gently pouring the two stouts and the brown sugar into a large sauce pan.
- Bring to simmer (just over medium heat and just under medium high heat) and stay nearby to make sure that the stout does not begin to foam and boil over (if can happen if the heat is too high).
- Let simmer, stirring occasionally until the mixture is reduced by half (to just over 12 oz). On average this step takes about 15 minutes.
- Remove the (now) stout syrup from the heat and let cool off and then chill in the fridge. Once chilled, you can begin to make the custard for the ice cream.
- In a mixing bowl whisk the egg yolks, the milk and the cream.
- Add the chilled stout syrup, the vanilla and the pinch of salt.
- Mix well and transfer to the freezer bowl of your ice cream machine.
- Churn according to the instructions of your ice cream maker.
- Once the ice cream has reached thick and creamy consistency, transfer to an airtight container and freeze for at least 24 hours before serving.
- Serve in chilled bowls for maximum enjoyment.