Milk Chocolate Stout Ice Cream


  • 900g Milk
  • 1,500 mL Cream
  • 520g Sucrose
  • 16g Vanilla paste
  • 1,232 mL Beer, preferably Begyles Oatmeal Coffee Stout
  • 400g Glucose powder
  • 40g Stabilizer
  • 400g Malted milk powder
  • 75g NFMP (toasted 3 minutes at 350°F)
  • 20g Salt
  • 240g Yolks
  • 480g Jivara milk chocolate


Bring milk, cream, sucrose, vanilla and beer in a saucepan to a simmer. Combine dry ingredients and whisk into mixture. Temper in yolks. Cook to 78°C. Strain over chocolate. Whisk well; chill over ice bath. Strain again and spin in ice cream maker.

Pastry chef Nicole Guini, Avec, Chicago, IL , from Food Fanatics Magazine®