We got an ice cream attachment for our stand-mixer at our wedding shower this past year. I used it once and the frozen bowl attachment as been sitting in my freezer ever since, patiently and plantively waiting to whip up another batch. So, when I saw drinkmichigan.org
posted a recipe for a beer flavored ice cream, I knew what had to be done.
For my ice cream, I chose the iconic Kentucky Breakfast Stout from Founders Brewing Company in Grand Rapids. KBS is a coffee and chocolate flavored stout that is oak aged in bourbon barrels for an entire year bringing it to a whopping 11.2% ABV. I wanted the alcohol flavor to definitely be there but not to overtake the complexity of the coffee and chocolate. The result was better than I could have hoped for.
- 2 cups heavy whipping cream
- 4 egg yolks
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon sea salt
- 1 1/2 cups KBS
Whisk together all ingredients except the vanilla and KBS in a medium sauce pan over medium heat for 5 minutes.
Remove from heat and strain into a large bowl, adding the vanilla and KBS.
Set bowl in freezer or very cold refrigerator for 2 hours. Remove and pour in stand mixer (ours is a Kenmore, but all KitchenAid attachments fit it). Set at a medium speed and mix for 30 minutes then pour into a freezer-safe container. Do not worry if the consistency is still thin at this point. Let freeze overnight or even up to 24 hours and it should be a nice and soft, delicious KBS flavored ice cream!