Stout Ice Cream Recipe With Brown Bread Crumble

Stout ice cream with brown bread crumble

Dessert
easy
6
2 hours 30 minutes

PT2H30M

Galton Blackiston's amazing stout ice cream recipe is the perfect dessert for those who aren't normally keen on sweets. The stout gives a rich, malty flavour to this ice cream dish — especially when combined with earthy brown bread crumble. If you're feeling adventurous try different stouts from different microbreweries to experiment with flavours and familiarise yourself with some wonderful beer.

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Ingredients

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Metric

Imperial

Stout Ice cream

300ml of stout
600ml of double cream
150ml of full-fat milk
1/2 vanilla pod, split lengthways and seeds scraped
4 egg yolks
175g of caster sugar

Brown bread crumble

1 orange
2 slices of brown bread
1 tbsp of Demerara sugar

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Food processor or blender
Fine sieve
Ice cream maker

Method

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Preheat the oven to its lowest setting. Peel the orange leaving the bitter white part behind and cut the peel into 2cm wide strips. Then place the orange peel on a baking tray and bake in the oven until the rind is dry, at least for one hour

1 orange

Transfer the dried orange peel to a food processor along with the torn brown bread pieces and the sugar and pulse to a crumble consistency. Set aside

2 slices of brown bread
1 tbsp of Demerara sugar

For the stout ice cream, place the stout into a heavy-based pan, bring to the boil and simmer until the volume of the stout has reduced by half. Remove from the heat

300ml of stout

In another heavy-based pan, add the cream and milk with the vanilla pod and seeds. Bring to a simmer, then remove from the heat and set aside to infuse for 30 minutes. After 30 minutes, remove the vanilla pod and discard

600ml of double cream
150ml of full-fat milk
1/2 vanilla pod

In a bowl, whisk the egg yolks and sugar together until pale and smooth

4 egg yolks
175g of caster sugar

Add the reduced stout to the milk and cream mixture, then return the pan to the heat and bring back to a simmer

Slowly pour the warm mixture over the egg and sugar, whisking continuously, until well combined. Return the mixture to the pan and set over a low heat

Cook, stirring continuously with a wooden spoon, until the mixture thickens enough to coat the back of the spoon

Remove the pan from the heat and pass the custard mixture through a fine sieve into a bowl and set aside to cool (you may want to place a layer of cling film over the custard to prevent a skin from forming)

When completely cooled, churn the custard mixture in an ice cream machine according to the manufacturer’s instructions. Spoon the ice cream into a freezer-proof container and chill until needed

Serve the ice cream in scoops over the brown bread crumble

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Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.