Creme Brulee Stout Ice Cream is awesome. Pretty much all beer ice cream is awesome. I really hope you love my version!
Don’t miss my round up of all my ice cream recipes.Today I bring you a minimalist Tuesday. Usually my ice creams have a base, a swirl and a mix-in, because in my brain, that’s what makes it a Tuesday.
A few weeks ago when The Beloved and I were up at Lafayette Village, we stopped in the new craft beer shop/bar, Crafty Beer Shop, to check it out and pick up a few bottles. The Beloved was looking for hoppy, refreshing beer. I was looking for something to turn into ice cream, and we both came away winners.
Once I spied the bottle of Southern Tier’s Crème Brûlée Stout, I stopped looking. A beer named for a dessert? Of course it would be great in ice cream. I brought it home, put it in the outside refrigerator, and promptly forgot about it.
The communion bread this time: tahini challah. The congregants were well pleased! =)
As you may know, I was on a quick trip out of town Saturday to Sunday to deliver the communion bread to my friend Nadine, and of course I was behind on creating tasty items. I rummaged about to see what I could make that didn’t require a run to the store (gee, this sounds a lot like last week’s Tuesday) and found the beer. Huzzah!
I am very particular about the beer I drink. I want them to be refreshing and balanced. I do like a bit more malt than hop, and I love the creamy mouthfeel of a beer with lactose in it. I don’t always find all of those qualities in a single beer, but those are the sorts of characteristics I gravitate toward.
This beer is super malty, very sweet, almost a bit syrupy in mouthfeel and extremely (painfully?) vanilla-forward. It is a very singular beer that smells like sweet vanilla extract and has a high enough alcohol content (9.5%abv) to make it a sipping beer. I would almost suggest allowing it to approach room temperature and sipping it like brandy. This is not a beer I’d just sit down and drink after mowing the yard.
I know that many folks really appreciate this particular beer, and let me just say that I appreciate it too. In ice cream.
It makes a damn fine ice cream. The sweet maltiness let me add less sugar to the base. Its vanilla characteristics eliminated the need for any additional vanilla or steeping of vanilla beans. I reduced it by 25% to more or less eliminate most of the alcohol and to up the bitterness just a bit to act as a foil against all the sweet. A starch thickened base of milk and half and half is lean enough to accommodate six egg yolks without becoming too rich to eat.
The resulting ice cream is pretty phenomenal, if I do say so myself. Caramel notes so prevalent in stout work perfectly in the creamy base. The bitterness mimics the burnt sugar that would normally crown a crème brûlée. As a matter of fact, I almost broiled some sugar to break up and mix in to the base, but that was before I tasted the base and realized it didn’t need it. Adding broiled sugar would have put the ice cream over the top in both bitterness and sweetness. Sometimes less is more, and I am proud of myself for editing and going with a more minimal ice cream.
If you are a fan of dark, malty stout and are also a fan of ice cream, I hope you give this crème brûlée stout ice cream a shot. It’s delicious as is, but it would also make a mean milkshake or be amazing topped with some hot fudge or stout toffee sauce. Enjoy!
16oz2 cups creme brulee beer (I used Southern Tier. Any vanilla stout or porter should work nicely)
16oz2 cups half and half
8oz1 cup whole milk
8oz1 slightly generous cup granulated sugar
6large egg yolks
4Tablespoonscorn starch
1ozby weight malted milk powder (optional, but it ups the "beeriness" of the ice cream)
5gramsever so slightly generous 1/2 teaspoon kosher salt
Instructions
Over medium low heat, reduce the beer to 12 ounces. (This could take awhile, but if you boil it too hard, it can get overly bitter.) Set aside.
Combine the rest of the ingredients in a sauce pan. Whisk very well to combine.
Heat over medium high heat, stirring/whisking constantly, until the mixture comes to a boil.
Allow it to boil for about 10-15 seconds, again whisking constantly.
Remove from the heat and strain through a fine mesh strainer into a large metal bowl set in an ice bath. The mixture will be very thick, so you will have to press it through with a spatula.
Pour in the reserved beer and whisk until smoothly combined.
Chill in the ice bath, stirring occasionally, until cool. Then press plastic wrap directly on the surface of the custard and refrigerate until no warmer than 40F.
Churn according to manufacturer's instructions and scoop into a container.
Press plastic wrap directly on the surface and freeze until firm.
This ice cream freezes fairly firmly, so expect to let it sit out for 5 minutes or so before scooping and enjoying.
I hope you have enjoyed this week’s Tuesday. Crème Brûlée Stout Ice Cream, even without the swirls and mix-ins.
Before I go, two other buddies have made their own Tuesdays this week. Let me show you!
The lovely Kirsten from Comfortably Domestic made this absolutely gorgeous Strawberry Colada Frozen Yogurt.And my friend Stacy from Food Lust, People Love made Coffee Ice Cream from Passion for Coffee (and there are two more days left to enter her giveaway for a copy of that book. I’m in love with that book, by the way. Remember that Cafe Bomba?) Go see, and enter through July 17!
What are you waiting for?
Thank you for spending some time with me and my friends today. Have a lovely day.
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20 Comments
You make both fantabulous ice creams AND brownies!!! So fun to hang out with you this past weekend! And it was truly a thrill to share the winner’s circle with my tiara wearing friend!
I told The Beloved it was the best Winner’s Circle ever! I was thrilled for all three of us, and I love you both so much. Yay for all of us! (and this ice cream is really delicious). =) xoxo
I am so interested to taste that beer and try this ice cream. I am not such a fan of drinking beer but I am so fascinated with the flavors, pairings and descriptions. I spied a banana bread beer at the market and I think that would make an excellent ice cream as well. 🙂
I have to try this! I just got turned on—-maybe I should say ‘churned on’—-by homemade ice cream a few months ago. Recently I added an ice cream maker to my small roster of appliances. I don’t like having too many, but after tasting homemade ice cream I realized it was an essential. Ha.
I am dying to find a bottle of this beer – sounds amazing, and I am with you on loving a beer named after dessert. One question can I have a bowl after mowing the grass?
This definitely sounds like a sipping beer, Jenni, but I think I’d prefer it in ice cream as well. Seriously, as I mentioned in a Facebook comment, Simon would love this. Next summer I need to find some and make him this ice cream! Thanks for creating Ice Cream Tuesdays and for including my coffee ice cream in your post today!
Did you love her coffee ice cream? After having her (as far as I’m concerned) Best Ever Coffee Anglaise, I would imagine the ice cream was dead on fantastic, Stacy! Happy to include it with ICT! And do tuck this one away for next summer, although I’m sure using Guinness would make an excellent ice cream as well. =)
I love how you and The Beloved leave happy with the same drink and totally different purposes. Well, not totally. Perhaps a better way of wording it is that you left with TWO purposes…both quite delicious!!
You know how much I love beer and this beer is a fave of mine! So this is AMAZING! I would love to try it, though I am not sure how I feel about reducing it. Sometimes sweet beers become bitter in reduction, but I can see how the alcohol may effect freezing.
Al lin all more fine work by he marvelous Jenni Field!
It definitely gives it a bit of a bitter edge, but in a good way (I think). Reduce it really slowly and it keeps it from getting too bitter, Sophia. I think because it’s such a high alcohol beer that it might be too soft with the alcohol still in it.
Today I bring you a minimalist Tuesday. Usually my ice creams have a base, a swirl and a mix-in, because in my brain, that’s what makes it a Tuesday.
A few weeks ago when The Beloved and I were up at Lafayette Village, we stopped in the new craft beer shop/bar, Crafty Beer Shop, to check it out and pick up a few bottles. The Beloved was looking for hoppy, refreshing beer. I was looking for something to turn into ice cream, and we both came away winners.
Once I spied the bottle of Southern Tier’s Crème Brûlée Stout, I stopped looking. A beer named for a dessert? Of course it would be great in ice cream. I brought it home, put it in the outside refrigerator, and promptly forgot about it.
I know that many folks really appreciate this particular beer, and let me just say that I appreciate it too. In ice cream.
It makes a damn fine ice cream. The sweet maltiness let me add less sugar to the base. Its vanilla characteristics eliminated the need for any additional vanilla or steeping of vanilla beans. I reduced it by 25% to more or less eliminate most of the alcohol and to up the bitterness just a bit to act as a foil against all the sweet. A starch thickened base of milk and half and half is lean enough to accommodate six egg yolks without becoming too rich to eat.
The resulting ice cream is pretty phenomenal, if I do say so myself. Caramel notes so prevalent in stout work perfectly in the creamy base. The bitterness mimics the burnt sugar that would normally crown a crème brûlée. As a matter of fact, I almost broiled some sugar to break up and mix in to the base, but that was before I tasted the base and realized it didn’t need it. Adding broiled sugar would have put the ice cream over the top in both bitterness and sweetness. Sometimes less is more, and I am proud of myself for editing and going with a more minimal ice cream.
If you are a fan of dark, malty stout and are also a fan of ice cream, I hope you give this crème brûlée stout ice cream a shot. It’s delicious as is, but it would also make a mean milkshake or be amazing topped with some hot fudge or stout toffee sauce. Enjoy!
I hope you have enjoyed this week’s Tuesday. Crème Brûlée Stout Ice Cream, even without the swirls and mix-ins.
Before I go, two other buddies have made their own Tuesdays this week. Let me show you!
The lovely Kirsten from Comfortably Domestic made this absolutely gorgeous Strawberry Colada Frozen Yogurt.
And my friend Stacy from Food Lust, People Love made Coffee Ice Cream from Passion for Coffee (and there are two more days left to enter her giveaway for a copy of that book. I’m in love with that book, by the way. Remember that Cafe Bomba?) Go see, and enter through July 17!
What are you waiting for?
Thank you for spending some time with me and my friends today. Have a lovely day.
Today I bring you a minimalist Tuesday. Usually my ice creams have a base, a swirl and a mix-in, because in my brain, that’s what makes it a Tuesday.
A few weeks ago when The Beloved and I were up at Lafayette Village, we stopped in the new craft beer shop/bar, Crafty Beer Shop, to check it out and pick up a few bottles. The Beloved was looking for hoppy, refreshing beer. I was looking for something to turn into ice cream, and we both came away winners.
Once I spied the bottle of Southern Tier’s Crème Brûlée Stout, I stopped looking. A beer named for a dessert? Of course it would be great in ice cream. I brought it home, put it in the outside refrigerator, and promptly forgot about it.
I know that many folks really appreciate this particular beer, and let me just say that I appreciate it too. In ice cream.
It makes a damn fine ice cream. The sweet maltiness let me add less sugar to the base. Its vanilla characteristics eliminated the need for any additional vanilla or steeping of vanilla beans. I reduced it by 25% to more or less eliminate most of the alcohol and to up the bitterness just a bit to act as a foil against all the sweet. A starch thickened base of milk and half and half is lean enough to accommodate six egg yolks without becoming too rich to eat.
The resulting ice cream is pretty phenomenal, if I do say so myself. Caramel notes so prevalent in stout work perfectly in the creamy base. The bitterness mimics the burnt sugar that would normally crown a crème brûlée. As a matter of fact, I almost broiled some sugar to break up and mix in to the base, but that was before I tasted the base and realized it didn’t need it. Adding broiled sugar would have put the ice cream over the top in both bitterness and sweetness. Sometimes less is more, and I am proud of myself for editing and going with a more minimal ice cream.
If you are a fan of dark, malty stout and are also a fan of ice cream, I hope you give this crème brûlée stout ice cream a shot. It’s delicious as is, but it would also make a mean milkshake or be amazing topped with some hot fudge or stout toffee sauce. Enjoy!
Before I go, two other buddies have made their own Tuesdays this week. Let me show you!
The lovely Kirsten from Comfortably Domestic made this absolutely gorgeous Strawberry Colada Frozen Yogurt.
And my friend Stacy from Food Lust, People Love made Coffee Ice Cream from Passion for Coffee (and there are two more days left to enter her giveaway for a copy of that book. I’m in love with that book, by the way. Remember that Cafe Bomba?) Go see, and enter through July 17!
What are you waiting for?
Thank you for spending some time with me and my friends today. Have a lovely day. 
You make both fantabulous ice creams AND brownies!!! So fun to hang out with you this past weekend! And it was truly a thrill to share the winner’s circle with my tiara wearing friend!
I told The Beloved it was the best Winner’s Circle ever! I was thrilled for all three of us, and I love you both so much. Yay for all of us! (and this ice cream is really delicious). =) xoxo
I am so interested to taste that beer and try this ice cream. I am not such a fan of drinking beer but I am so fascinated with the flavors, pairings and descriptions. I spied a banana bread beer at the market and I think that would make an excellent ice cream as well. 🙂
That one sounds really interesting, Dionne!
Crème Brûlée Stout? Who comes up with this stuff? I LOVE this ice cream!
I don’t know, but I’m so glad that they do, Maureen! =)
I have to try this! I just got turned on—-maybe I should say ‘churned on’—-by homemade ice cream a few months ago. Recently I added an ice cream maker to my small roster of appliances. I don’t like having too many, but after tasting homemade ice cream I realized it was an essential. Ha.
Carol, if you are a fan of stout and of ice cream, this ice cream has your name written all over it! =)
I am dying to find a bottle of this beer – sounds amazing, and I am with you on loving a beer named after dessert. One question can I have a bowl after mowing the grass?
Very good question, Denise. And yes. The answer is yes. Along with a nice light, refreshing beer to drink as well! =)
This definitely sounds like a sipping beer, Jenni, but I think I’d prefer it in ice cream as well. Seriously, as I mentioned in a Facebook comment, Simon would love this. Next summer I need to find some and make him this ice cream! Thanks for creating Ice Cream Tuesdays and for including my coffee ice cream in your post today!
Did you love her coffee ice cream? After having her (as far as I’m concerned) Best Ever Coffee Anglaise, I would imagine the ice cream was dead on fantastic, Stacy! Happy to include it with ICT! And do tuck this one away for next summer, although I’m sure using Guinness would make an excellent ice cream as well. =)
I love how you and The Beloved leave happy with the same drink and totally different purposes. Well, not totally. Perhaps a better way of wording it is that you left with TWO purposes…both quite delicious!!
LOL We make a good team, Betsy!
You know how much I love beer and this beer is a fave of mine! So this is AMAZING! I would love to try it, though I am not sure how I feel about reducing it. Sometimes sweet beers become bitter in reduction, but I can see how the alcohol may effect freezing.
Al lin all more fine work by he marvelous Jenni Field!
It definitely gives it a bit of a bitter edge, but in a good way (I think). Reduce it really slowly and it keeps it from getting too bitter, Sophia. I think because it’s such a high alcohol beer that it might be too soft with the alcohol still in it.
That’s some beautiful ice cream!! Oh my and I need to find that Crème Brûlée Stout!!
Yes, definitely search for this one. It’s not a toss-it-back beer, but sort of a sip with a cigar kind of beer, if you know what I mean Angie! =)