1 quart Milk
1 quart Heavy cream
8 fluid ounces Oatmeal stout
6 ounces Dark corn syrup
8 ounces Granulated sugar
2 Egg yolks
2 Vanilla beans, split
Yield: 3 quarts
1. In a medium-sized saucepot, heat the milk and cream.
2. In a separate saucepot, bring the oatmeal stout to a boil and reduce by half. Add the corn syrup and remove from heat.
3. In a small mixing bowl, combine the sugar, egg yolks and vanilla beans. Mix well.
4. When the cream mixture comes to a boil, temper it into the egg mixture. Once all of the cream mixture is incorporated into the egg mixture, strain it.
5. Allow the mixture to cool completely. Gently stir the stout reduction into the cooled custard.
6. Freeze the custard in an ice cream freezer.
Yield: 3 quarts
1 quart Heavy cream
8 fluid ounces Oatmeal stout
6 ounces Dark corn syrup
8 ounces Granulated sugar
2 Egg yolks
2 Vanilla beans, split
Yield: 3 quarts
1. In a medium-sized saucepot, heat the milk and cream.
2. In a separate saucepot, bring the oatmeal stout to a boil and reduce by half. Add the corn syrup and remove from heat.
3. In a small mixing bowl, combine the sugar, egg yolks and vanilla beans. Mix well.
4. When the cream mixture comes to a boil, temper it into the egg mixture. Once all of the cream mixture is incorporated into the egg mixture, strain it.
5. Allow the mixture to cool completely. Gently stir the stout reduction into the cooled custard.
6. Freeze the custard in an ice cream freezer.
Yield: 3 quarts
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