With the approach of Independence Day, I find myself making plans for a little grilling-out shindig. One of those people with a serious sweet tooth, ideas about doctoring up a mean burger quickly shift to what I’ll do for dessert. The beer geek in me comes forward with milk stout ice cream, something that I sorted out a year or so ago, with raging success. I urge you to give it a try.
Milk Stout Ice Cream
2 cups heavy cream
4 cups whole milk
1 ½ cups sugar + 2 T sugar for candied pecans
1 T vanilla
12 egg yolks, gently whisked
½ cup honey
2 bottles milk stout, reduced to 1 cup
2 cups pecans, roughly chopped
- Pour milk stout into small pot and simmer until reduced to 1 cup. Set aside.
- Gently whisk egg yolks, honey and vanilla in medium bowl.
- Combine cream, milk, and 1 ½ cups sugar in pot, then bring slowly to a boil, stirring constantly.
- Temper egg mixture into milk mixture, then whisk over low heat constantly for one minute.
- Strain into ice cream machine container. Stir in milk stout reduction, then cover surface with plastic wrap. Refrigerate until cold. Preparing this mixture the morning of your ice cream-eating evening is a good idea. The day before works, too.
- Heat pan to medium-low and add pecans and 2 T sugar. Stir constantly until sugar melts and coats pecans nicely. Spread on waxed paper and allow to cool.
- When ready for the ice cream shindig, stir candied pecans into ice cream container and freeze.