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.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
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
3
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
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
5
In a bowl, whisk the egg yolks and sugar together until pale and smooth
Add the reduced stout to the milk and cream mixture, then return the pan to the heat and bring back to a simmer
7
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
8
Cook, stirring continuously with a wooden spoon, until the mixture thickens enough to coat the back of the spoon
9
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)
10
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
11
Serve the ice cream in scoops over the brown bread crumble
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.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Stout ice cream with brown bread crumble
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Stout ice cream with brown bread crumble