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Stout Ice Cream
Chef Galen Zamarra of Mas – New York, NY
Adapted by

Yield: 8-10 Servings


  • 2 cups heavy cream
  • 2 cups stout
  • 7 ounces granulated sugar
  • 1 teaspoons cocoa powder
  • 8 egg yolks

Bring heavy cream and stout to a boil in a heavy-bottomed pot. In a large bowl, mix sugar, cocoa powder and eggs, blending thoroughly. Add a small amount of the stout cream to the bowl, whisking quickly to temper the eggs. Add egg mixture to the pot and cook custard until thick, whisking constantly. Cool mixture and then process in an ice cream machine according to the manufacturer’s instructions.


   Published: August 2005