Stout ice cream with brown bread crumble

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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.

First published in 2015




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


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


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
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
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
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
First published in 2015

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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