Equipment
Ingredients
Stout Reduction
- 440 ml guinness extra stout, liquid
Custard Base
- 360 ml heavy whipping cream, chilled
- 240 ml whole milk, chilled
- 5 egg yolks, room temperature
- 110 g dark brown sugar, packed
- 45 g granulated white sugar
- 30 g barley malt syrup, room temperature
- 2 g fine sea salt
- 5 ml pure vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 314 kcal
- Protein
- 4 g
- Carbohydrates
- 27 g
- Fat
- 20 g
- Sugar
- 26 g
- Sodium
- 135 mg
- Potassium
- 136 mg
- Calcium
- 103 mg
- Iron
- 0.6 mg
- Magnesium
- 14 mg
- Phosphorus
- 117 mg
- Vitamin C
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pour the Guinness stout into a small saucepan over medium-low heat. Simmer steadily until the liquid reduces by three-quarters to 110 ml, which takes 20 to 25 minutes. Remove from heat and cool completely.
In a heatproof mixing bowl, combine the egg yolks, dark brown sugar, and granulated white sugar. Whisk vigorously for 2 minutes until the mixture turns pale, thick, and ribbon-like.
In a medium heavy-bottomed saucepan, combine the heavy whipping cream, whole milk, barley malt syrup, and fine sea salt. Heat over medium heat until tiny bubbles appear around the pan edges and the dairy reaches 75°C (167°F).
Slowly drizzle 120 ml of the hot cream mixture into the yolk mixture while whisking constantly to temper the eggs without curdling them.
Pour the tempered egg mixture back into the saucepan with the remaining cream base. Cook over low heat, stirring constantly with a silicone spatula across the bottom and corners, until the custard thickens, coats the spatula, and reaches at least 71°C to 82°C (160°F to 180°F) on a digital food thermometer.
Immediately pour the hot custard through a fine-mesh sieve into a clean heatproof bowl. Whisk in the cooled stout reduction and the pure vanilla extract until uniformly blended.
Set the bowl into a larger bowl filled with ice water and stir occasionally for 15 minutes to drop the temperature rapidly. Cover the surface directly with plastic wrap and refrigerate overnight for at least 8 hours until thoroughly chilled to 4°C (39°F) or lower.
Pour the chilled custard base into the pre-frozen bowl of an ice cream maker. Churn according to the manufacturer directions for 20 to 25 minutes until the ice cream reaches a soft-serve consistency.
Transfer the churned ice cream with a silicone spatula into a chilled airtight freezer container. Press parchment paper flat against the surface, seal with the lid, and freeze at -18°C (0°F) for at least 4 hours before scooping.
Chef's Notes
- Reducing the stout is the critical step in this formulation; boiling off the moisture and alcohol concentrates roasted barley compounds without depressing the freezing point.
- Barley malt syrup supplies unfermented maltose and dextrins that amplify the cereal profile and provide natural chew and scoopability to frozen dairy.
- Dark brown sugar contributes subtle caramel and molasses notes that harmonize with roasted barley without cloying sweetness.
- Always check the custard base temperature with an accurate digital thermometer to hit the sweet spot between egg pasteurization and curdling.
Storage
Refrigerator: 3 days — Store unchurned custard base in a covered airtight container at or below 4°C (39°F).
Freezer: 1 month — Store churned ice cream in a sealed freezer-safe container with parchment paper pressed directly against the surface.
Troubleshooting
Custard base contains tiny curdled flecks before churning
Cause: Heat was too high during cooking or mixture was not stirred continuously, exceeding 85°C (185°F)
Fix: Immediately blend the base with an immersion blender for 60 seconds, then pass it through a fine-mesh sieve twice
Prevention: Maintain low heat and stir constantly with a flat-edged spatula, removing from heat as soon as 82°C (180°F) is reached
Ice cream remains soft and soupy in the churner without setting
Cause: The stout was not reduced enough, leaving excess liquid and residual alcohol that lowers the freezing point, or the churn bowl was not completely frozen
Fix: Transfer base back to freezer for 45 minutes to drop temperature, then churn again in a fully frozen canister
Prevention: Ensure the reduction measures no more than 110 ml and freeze the churn bowl for a full 24 hours at -18°C (0°F)
Flavor is excessively bitter and acrid
Cause: The stout reduction was boiled down over high heat, scorching the hop alpha acids and roasting compounds
Fix: Whisk an additional 20g of dark brown sugar and 30ml of heavy cream into the strained custard base before chilling
Prevention: Simmer the stout gently on medium-low heat without allowing it to burn against the bottom of the saucepan
Cultural Context
Irish dry stout, perfected by Arthur Guinness at St. James's Gate Brewery in Dublin during the 18th century, owes its distinctive pitch-black hue and roasted coffee aroma to unmalted roasted barley. Pairing stout with dairy draws historical lineage from the classic Victorian flip and modern pub culinary traditions, where stout's deep roasted bitterness cuts cleanly through luscious sweet cream.
