Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Subtle smoky/chocolatey flavors make this ice cream a divine treat for St. Patrick's Day or any day. Don't skimp on the cream! How about a scoop on top of a brownie or chocolate cake?

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
4 hrs
total:
5 hrs
Servings:
8
Yield:
1 quart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.

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  • Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.

  • Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.

  • Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.

  • Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.

  • Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.

  • Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.

  • When machine has finished, pack ice cream into a airtight container and store in freezer.

Cook's Note:

1 teaspoon vanilla extract may be substituted for the vanilla bean.

Nutrition Facts

376 calories; protein 4.7g; carbohydrates 30.9g; fat 26.8g; cholesterol 239.7mg; sodium 46.9mg. Full Nutrition
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