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Issue Date: Fall 2007

Stout Ice Cream

Stout Ice Cream
(Yields 1.5 quarts)
Courtesy of Cory Barrett, pastry chef Lola and Lolita

Barrett recommends a nice quality stout or cream ale to accompany the ice cream. And if you have some chocolate cake, feel free to pair it with the ice cream.

1 bottle good quality stout
2 1/2 cups heavy whipping cream
1 1/2 cups whole milk
2 tablespoon nonfat dry milk powder
2 cups sugar
16 egg yolks

1. Place stout, cream and milk in a non-reactive saucepan. Whisk in dry milk to re-hydrate. Bring to a boil over high heat.

2. Meanwhile, whisk sugar and eggs together.

3. Once cream has boiled removed it from heat and temper into egg yolk mixture. Return to medium heat and cook to 183 degrees.

4. Remove from heat and chill the mixture in an ice-water bath. Churn according to ice cream maker instructions.

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