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Meat and poultry
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Sous vide
Pickling
Chef tricks

Stout ice cream with brown bread crumble

by
Galton Blackiston
Stout ice cream with brown bread crumble

PT2H30M

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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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Equipment

  • Food processor or blender
  • Fine sieve
  • Ice cream maker

Method

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1
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
2
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
4
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
6
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
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Galton Blackiston
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.

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