Think this doesn’t sound good? It’s fabulocious! Based on one of my favorite Caribbean drinks, Caribbean stout punch, this sweet and bitter, and brilliant with chocolate sauce or chocolate brownies. Serve it with a spoonful or two of rum poured over. The following recipe is enough for 8 of your folks.
- 250ml (9fl oz) milk
- 250ml (9fl oz) double cream
- ½ cinnamon stick
- 4 cloves
- Generous grating of fresh nutmeg
- 1 tsp vanilla extract
- 6 egg yolks
- 60g (2¼ oz) soft dark brown sugar
- 150 ml (5fl oz stout
- 2 tbsp dark rum
How To Make Spiced Stout Ice Cream
- Put the milk, cream, cinnamon and cloves in a saucepan and bring slowly to the boil. Take the pan off the heat, stir in the nutmeg and vanilla extract and leave to cool for 20 minutes. Remove and discard the cinnamon and cloves.
- Meanwhile, beat the egg yolks with the sugar until fluffy. Add the cream mixture to the eggs and sugar, stirring constantly, then transfer to a heavy-based pan set over a very low heat. Cook gently, stirring with a wooden spoon, until the mixture is thick enough to coat the back of it. When done, pour into a bowl set in a sink of cold water to prevent further cooking. Stir in the stout and rum. Leave to cool.
- Churn the ice cream according to the instructions on your ice cream maker, if you have one, or pour into a broad, shallow container and place in the freezer for 45 minutes, or until it is beginning to freeze around the edges. With the latter method, you have to take the ice cream out and whip it up until smooth and creamy, either by tipping it into a blender or food processor and whizzing, or by churning it up with a fork and some elbow grease. Repeat this process twice more, then return to the freezer until ready to serve.