Sunday, April 7, 2013

Milk Stout and Toffee Ice Cream

Two of my favorite things....dessert and beer! Now, this recipe is about as simple as it gets when it comes to ice cream. The milk stout brings a great sweetness and chocolately goodness to the ice cream while the toffee adds that extra zip and crunch and toffee bite. Pair this with an imperial stout for sure.

9 egg yolks
2 1/4 cups heavy whipping cream
1 1/4 cups milk stout
5oz granulated sugar
12oz Heath toffee bar

In a stand mixer, or large bowl, beat the eggs. Then add in the sugar and continue beating until pale yellow and fluffy.

In a small saucepan over med-high heat, bring the cream to a quick boil. Remove from heat, and slowly start adding the cream into the egg and sugar mix while whisking constantly. Next, whisk in the beer.

Now, you can do one of two things…1)Place the bowl in a larger bowl or tub filled with ice water to let the ice cream “batter” get cold quicker or 2) just place the “batter” in the fridge for a couple hours until its cold. Just depends on the time you have, but you definitely want to cool the “batter” down first. It will create smaller crystals and a smoother texture.

Next, place the “batter” in your ice cream maker and process according to the manufacturer’s directions. My ice cream maker takes roughly 30min. While processing, chop up your toffee candy bar. When the ice cream is done, place in a freezable container, add in the chopped candy bar and stir, then place in freezer for a few hours to allow to set. And done!

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