🍺💥 Stout Beer Ice Cream - Dark and luscious, with out-of-this-world flavour!

Ingredients

• 480 ml Heavy Cream (cold, divided 1/3 for blender and 2/3 for saucepan)
• 100 g Granulated Sugar (fine granules, dissolved in the hot cream)
• 1 g Xanthan Gum (approximately 1/4 teaspoon, added slowly while blender runs)
• 2 sheets Gelatin Leaves (softened in cold water, excess water squeezed out)
• 240 ml Stout Beer (chilled, any quality stout from a small brewery works best)

Instructions

1. Prepare the Gelatin

   If using gelatin leaves, place them in a small bowl and cover with cold water, separating the sheets with clean hands. Let soften. If using granules, sprinkle 1 tablespoon cold water over the granules in a small bowl and whisk to moisten. Set aside.

   Time: PT5M

2. Heat the Cream and Dissolve Sugar

   Pour 320 ml of heavy cream into a saucepan, add the sugar, and place over medium heat. Stir until sugar dissolves and the mixture is hot and steamy. Increase to high and bring to a full boil (bubbles vigorously, about 95 °C/203 °F). Remove from heat immediately to avoid overflow.

   Time: PT10M

   Temperature: 95°C

3. Combine Hot and Cold Cream in Blender

   While the hot cream is still boiling, pour the 160 ml of cold heavy cream into the blender jug. Then slowly stream the hot cream into the blender. Turn the blender on; the mixture will quickly reach about 62 °C/143 °F, the ideal temperature for xanthan gum incorporation.

   Time: PT2M

   Temperature: 62°C

4. Add Xanthan Gum

   With the blender still running, slowly sprinkle the xanthan gum over the mixture. Blend for 2 minutes to fully hydrate the gum and prevent clumping.

   Time: PT2M

5. Incorporate Gelatin

   If using gelatin leaves, squeeze out excess water and add the sheets to the blender. If using granules, add them directly. Blend until fully combined.

   Time: PT2M

6. Ice‑Bath Chill

   Fill a large bowl (or wok) with ice cubes and cold water, then nest a heat‑proof bowl inside. Pour the ice‑cream base into the inner bowl, scraping the blender with a rubber spatula. Stir gently 2‑3 times over 30 minutes, keeping water from entering the base, until the mixture feels lukewarm to the touch.

   Time: PT30M

7. Refrigerate Overnight

   Transfer the cooled base to a clean container, cover, and refrigerate for at least 8 hours (overnight) to develop body.

   Time: PT0M

   Temperature: 4°C

8. Whisk in Stout Beer

   Remove the base from the fridge. Whisk gently to loosen any thickened edges, then slowly whisk in the chilled stout beer until the mixture is uniform in colour with no streaks. Optionally, blitz with an immersion blender for extra smoothness.

   Time: PT5M

   Temperature: 4°C

9. Churn the Ice Cream

   Set up the ice‑cream maker according to the manufacturer’s instructions. Pour the mixture in while the machine runs, scraping any residues from the bowl. Churn until the ice cream reaches a soft‑serve consistency (about 10‑15 minutes).

   Time: PT15M

10. Freeze to Set

    Transfer the churned ice cream to a freezer‑safe container, smooth the top, and place a piece of parchment paper directly on the surface. Freeze for about 5 hours, or until firm enough to scoop.

    Time: PT5H

    Temperature: -18°C

11. Serve

    Scoop the set ice cream into bowls or cones and enjoy immediately. Store any leftovers in the freezer, covered.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

20 g

Fat

20 g

Fiber

0 g