Source: BeerInstitute.org
Stout ice cream may sound a bit weird, but we can assure you that it is a thing of wonder.
This recipe delivers a luxurious ice cream that even our doubting Thomas of a 16-year-old absolutely loved!
We like to use Copra Nata Stout from our mate Dave Bore at the Lazy Turtle Brewing Co in Hepworth, near Holmfirth - about 8 miles from our house.
We absolutely love Copra Nata Stout - which is why we ordered it as part of the Meltham NovemBEER.co.uk beer festival that we helped organise and run last year.
Copra Nata is a 4.4% Coconut Chocolate Oatmeal Stout - it is silky smooth, medium bitter - and its sweet with a rich Cacoa and Coconut Aroma and flavour.
“This recipe delivers a luxurious ice cream that even our doubting Thomas of a 16-year-old absolutely loved!"
Ingredients:
Ice Cream Ingredients
3⅓ cups heavy cream
1½ cups Stout
1½ cups granulated sugar
12 egg yolks
Toasted Oat Ingredients
1 cup oats
½ cup brown sugar
1 Tbsp. butter
Serves: 6
Method:
Toasted Oats:
1. In a saucepan over medium heat add butter and brown sugar. Stirring consistently, let the sugar and butter cook for 3-4 minutes, slowly stirring in the oats.
2. Remove from heat and allow to cool completely.
Ice Cream:
1. In a large mixing bowl, combine all ice cream ingredients and stir until the mixture is silky.
2. Over low heat, pour the mixture into a medium saucepan and cook, stirring constantly, until the mixture coats the back of a spoon.
3. Remove from heat and allow to cool completely. Once cool add liquid to ice cream maker (follow instructions for your individual ice cream maker).
4. Once the ice cream is ready, gradually stir in toasted oats and freeze for 3-4 hours before serving.
To serve, top ice cream with your favourite toppings.
Source: BeerInstitute.org
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