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Oatmeal Stout Ice Cream




Source of Recipe


Chef Kevin Fonzo, Cafe Allegre, Orlando, Fla.


List of Ingredients




1 quart milk
1 quart heavy cream
8 ounces (1 cup) oatmeal stout
1⁄2 cup dark corn syrup
8 ounces (1 cup) granulated sugar
2 egg yolks
2 vanilla beans, split



Recipe



In a medium saucepan, heat the milk and cream.
In a separate saucepot, bring the oatmeal stout to a boil and reduce by half. Add the corn syrup and remove from heat.
In a small mixing bowl, combine the sugar, egg yolks and vanilla beans. Mix well.
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.
Allow the mixture to cool completely. Gently stir the stout reduction into the cooled custard. Freeze the custard in an ice cream freezer. Yield: 3 quarts