Homemade oatmeal stout and Heath Bar ice cream
Every single ingredient in this homemade oatmeal stout and Heath Bar ice cream is off my diet. Still, I want.
Oatmeal Stout and Heath Bar Ice Cream (via Craft)
This was a total success, if I do say so myself. The ice cream base has a slight bitter flavor but also a bit of a toffee flavor from the stout. The sweetness of the Heath bar is a good foil to that bitterness while the toffee in it helps bring out more of that toffee flavor. The texture of the ice cream is beautifully creamy making a good base for the crunch of the Heath Bar. This is a flavor I'll definitely make again!
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I make Sam Smith's Oatmeal Stout ice cream with crystallized ginger for Thanksgiving, it's absolutely awesome, highly highly highly recommended.
Cory,
It's like you're reading my mind. I have a gallon of homemade oatmeal stout left over in a keg and was just looking at "guinness ice cream" recipes.
Nice!
This is the recipe I use, but I use Sam Smith instead of Guiness:
* 2/3 cup Guinness Stout
* 2 tablespoons and 2 teaspoons full molasses
* 4 egg yolks
* 1/3 cup sugar
* 1/2 teaspoon vanilla extract
* 1 cup whole milk
* 1 cup heavy cream
In a small sauce pan, combine the Guinness and molasses. Place over medium high heat and bring to a boil and then immediately remove from heat.
In a large glass mixing bowl, combine the egg yolks with the white sugar and vanilla. Whisk together well. Next, stir in the milk and cream.
Slowly pour the beer into the milk mixture, combining thoroughly. Once combined, the milk mixture should have the same coloring as a crema on top of a shot of espresso.
Cover milk mixture and refrigerate for at least two hours, although overnight will allow the flavors to better intermingle.
Pour the mixture into your ice cream maker and follow the ice cream maker's instructions. Once complete, pour into a new glass or plastic bowl, cover and place in the freezer to further solidify.
From Accidental Hedonist
http://www.accidentalhedonist.com/index.php/2006/02/15/guinness_ice_cream
Intriguing. I shall have to give this a try.
I'd love to try making this ice cream.
Thanks for the recipe -- sounds delicious and worth trying.
Now THIS is an appropriate use of the 'maker' tag! :D
Does the alcohol make a lower freezer temperature or longer time necessary for the ice cream to solidify? I note that sometimes store-bought rum raisin or Bailey's flavors need to be kept in the back of my freezer (not the door rack) or they will soften.
This is from The Onion, right?
@jaytkay - ??? Does something about the concept of stout ice cream seem satirical to you?
Does something about the concept of stout ice cream seem satirical to you?
Yes, it sounds as tasty as "Beef 'n' Onion Sorbet"!
This sounds intriguing. Would it be for non-drinkers? That is, does it taste strongly of the stout?
"Every single ingredient in this homemade oatmeal stout and Heath Bar ice cream is off my diet. Still, I want."
I'm on a diet too, but every single thing I see I can eat. It's called the "eat less" diet. Attempting to cut calories by removing certain foods from your diet just fucks you up and makes you neurotic. Don't do it. Just eat less (and/or exercise more).
You couldn't be more wrong. Whenever I drank stout I would always marvel at the rich chocolate and coffee flavors, the deep caramelized notes, and wanted to make a vanilla ice cream and stout float. This ice cream is transcendent. You should try it.
Cory, diets don't work. Even if they're called "a whole new way of eating."
So dig in already.
@Seyo
"and wanted to make a vanilla ice cream and stout float"
I highly recommend it. The Pelican Brewery on the Oregon coast serves Tsunami Stout floats with vanilla ice cream that are pure ambrosia.
@gabrielm - will do! I have made floats with Lindemans Framboise Lambic and vanilla ice cream, it's awesome. Summertime!
You can get Guinness ice cream at a restaurant here in Atlanta, and it is truly amazing. Subtle, but still distinctive of Guinness flavor. This ice cream is made by a wholesale only dairy, and they will not sell you (me) any, despite begging. I may have to open a restaurant.
In New Zealand we have a commercially produced ice-cream called Speights Old Dark, which is based on the beer of the same name. It tastes a bit like carob, very nice.
@wil9000 - uh... It's a lot easier and cheaper to just make your own, is it not?
I'm down a *bunch* of pounds and this is totally on my diet.
Oooh. Not only that, but I'm far more muscular, too.
I think I want my own ice cream machine. Or just a giant dewar of liquid nitrogen... I can't decide. So I can cook up strange yet yummy ice cream creations like this.
While most people think of Sam Smith's Oatmeal Stout (which I love, don't get me wrong), there's a far better alternative which I discovered on my trip to Scotland a few weeks ago: Black Isle Brewery's Hibernator Oatmeal Stout.
Black Isle Brewery is one of the very few true craft breweries in the Scottish Highlands. Only about 10 years old, they work out of a converted farmhouse, with only about 7 full time employees if I remember correctly. Near the village of Munlochy, 15 miles or so north of Inverness, it's really worth a look if you're in the area. (also check out the clootie well nearby. creepy as hell.)
They have about 7 beers I seem to remember, but the Hibernator was the big winner in my mind. I bought a couple cases, and brought a 6-pack back to California for my beer-geek friends. They aren't exporting to the states yet, but when they do, watch out: there's a new oatmeal sheriff in town.
I swear I had more good beer from that one brewery than the rest of Scotland combined. It didn't hurt that I was there during Rock-ness, the music festival, and had a great beek-geek conversation with some of the members of the Norwegian pop band Casiokids.
In all seriousness...what is the Doctorow diet, exactly? I've seen a couple of references to it over the years...prohibitions on carbs or something. Put it up on craphound if it seems to much like navelgazing for BB.
York Tropical Ice Cream of Silver Spring Md
does a great Guiness ice cream. Also unusual tropical flavors, like Soursop, Guava, Ginger, Passion Fruit, Lychee, Papaya, Mamey Sapote (Lucuma),Jak Fruit, Tamarind and Rambutan.
Sammy Smith's Oatmeal Stout is my favorite beer...ever.
If you didn't boil the stout, but poured it straight in, what would happen? Would the CO2 alter the texture of the ice-cream making it softer? Will someone experiment for me & post the results? It is pissing down here and I ain't goin' noplace to purchase ice-cream ingredients...
Made two batches this weekend using this recipe and my homemade 16 Ton Stout. After the first, I realized that the heath addition wasn't even needed. The stout alone produces an incredible toffee flavor.
Even my mother (who normally hates beer) loved the unique flavor.
@Gilbert Wham - it is unlikely that the carbonation would survive the churning. However, the alcohol (which is boiled off in the linked recipe) might cause issues. Let us know how it turns out!