stout_icecream.txt

http://agoodappetite.blogspot.com/2009/07/oatmeal-stout-and-heath-bar-ice-cream.html

This was a total success, if I do say so myself. The ice cream base has a slight bitter flavor but also a bit of a toffee flavor from the stout. The sweetness of the Heath bar is a good foil to that bitterness while the toffee in it helps bring out more of that toffee flavor. The texture of the ice cream is beautifully creamy making a good base for the crunch of the Heath Bar. This is a flavor I'll definitely make again!

Oatmeal Stout and Heath Bar Ice Cream

16 oz oatmeal stout
3 egg yokes
1/2 c sugar
1 c cream
1 c half & half
2 Heath bars, chopped

In a saucepan bring the stout to a boil. Allow to reduce to about 1 cup.

In a large bowl whisk the egg yokes & sugar together until light yellow & thick. Set aside.

Reduce the heat under the stout to low & add the cream & milk. Bring to a simmer. Slowly stir into the egg mixture. Its important to add the milk slowly & stir so you don't end up with scrambled eggs. Return to the saucepan & cook while stirring until the mixture is slightly thickened. Strain into a clean storage container. Refrigerate until completely cold.

Process according to your ice cream maker's directions. Add the chopped Heath bar pieces during the last 5 minutes of mixing. Let freeze for a few hours before serving.

Makes about 1 quart.

This is my entry into The Ice Cream Social Challenge being hosted by Scotty Snacks, Savor The Thyme and Tangled. Noodle. Click on any of their links to see how you can join in too. Entries are due July, 31!