Caramel Macchiato Stout Ice Cream

Recipe by Kaitlin Hill

Beer, iced coffee, or ice cream are certainly three acceptable tools to cool down on a hot summer day. Mix the three together, using Old Bust Head Caramel Macchiato Stout, and the result is a rich, creamy, and zippy beer-infused treat that is perfect for a steamy August day, a late summer dinner party, or just a freezer staple to keep on hand when sweet treat o’clock comes. While homemade ice cream might seem intimidating, the method is simple and the finished product lasts for months. Stock your freezer with a few containers of my Old Bust Head Caramel Macchiato Stout Ice Cream and future you will be grateful you did.

Makes roughly 2 quarts of ice cream.

Ingredients:

2 cups of cream

1 cup of milk

3 ½ cups of Old Bust Head Caramel Macchiato Stout
3 tablespoons of cocoa powder

¼ cup of dry milk powder

2 cups of sugar
8.5 ounces of egg yolks, about 10 egg yolks
 

Directions:

In a large sauce pot set over medium-low heat, whisk together the cream, milk, Old Bust Head Caramel Macchiato Stout, cocoa powder, and 1 cup of the sugar. Slowly heat the mixture until it is just bubbling around the edges, but not boiling.

While the milk mixture heats, whisk together the egg yolks and remaining cup of sugar in a large bowl.

Once the milk mixture is warmed, add a ladle to the eggs while whisking constantly. Add a ladle or two more until the eggs are warm to the touch.

Pour the eggs back into the sauce pot with the milk mixture while whisking.

Heat the ice cream base for a few minutes until thickened slightly. It should still be liquid but be able to coat the back of a spoon.

Strain the ice cream base into a container with a lid, I used old milk jugs, and place the container(s) into an ice bath to cool rapidly.

Once cool, place in the fridge overnight.

The next day, add your ice cream base to your ice cream machine and follow the machines instructions. Spin your ice cream base until it thickens into soft serve consistency. The make and capacity of your ice cream machine will determine the spin time. Mine took about 25 minutes to reach soft serve consistency. The ice cream can be eaten right away or refrigerated for a few hours to firm up.

Enjoy with an ice-cold glass of Old Bust Head Caramel Macchiato Stout to cool off on a hot day!

Recipe notes: You may have more base than you can fit in your ice cream machine. The base will stay good in the fridge for three to four days and can be spun any time in that window. Spun ice cream will last roughly three months in the freezer.

If you cannot find dry milk powder, you can substitute with 1 tablespoon of cornstarch. This just helps the mixture thicken slightly and gives it a creamy consistency.