Top | Dishing Up Oregon
Stout Ice Cream
(recipe, Ashley Griffin Gartland)
Portland-based cooking instructor and writer Hank Sawtelle uses cornstarch as a thickener instead of egg yolks (which would interfere with the stout's flavor) in this inventive frozen treat. His recipe works well with any good stout, such as Ninkasi Brewing's Oatis Oatmeal Stout, Pelican Brewery's Tsunami Stout, or Full Sail Brewing Company's seasonal Imperial Stout.
- 1 bottle (12 ounces) stout
- 1½ cups heavy cream
- ⅓ cup sugar
- ⅛ tsp. salt
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- ½ tsp. vanilla extract
- Whisk the stout, cream, sugar, and salt together in a large saucepan over medium heat until the sugar and salt dissolve.
- Whisk the cornstarch and water together in a small bowl to create a slurry. Whisk the slurry into the stout mixture until dissolved.
- Bring the mixture to a simmer over medium heat. Continue simmering over medium heat, stirring frequently, until the liquid coats the back of a wooden spoon, about five minutes. Do not allow the mixture to boil.
- Remove the saucepan from the heat and stir in the vanilla. Let cool until warm to the touch, then cover and refrigerate until well chilled, preferably 24 hours.
- Transfer the chilled mixture to an ice-cream maker and process according to the manufacturer's instructions. Serve immediately for soft-serve ice cream or transfer to an airtight container and place in the freezer for 2 hours to firm up before serving.
The ice cream will keep, frozen, for about two weeks.