Espresso-Milk-Stout Ice-Cream
You like Beer? You will love this recipe.
This is not unlike all my other Ice-Creams. So very easy to make if you have a scale and a tare feature. Having an excellent mixer like a Vitamix makes this a snap to put together.
Lets first get all the ingredients together.
Ok, now let's do this.....using the Tare feature measure out in one bowl the following. Skin-milk-Powder, 75 g sugar, Avacream, Cocoa, and salt and set aside.
Using a Saucier pan (or regular pan), place 265 ml into pan and simmer (or way more for a more intense flavor). Reduce to 190 ml. All my numbers take into account Volume, the balance of flavors, and the capacity of Ice-Cream-maker. Reducing intensifies the flavor and removes carbon dioxide. Place pan on Scale and make a note of the weight. Weigh out 265 ml. As the beer starts to reduce set on the Scale occasionally until you have reached 190 ml.
Using your Vitamix (or mixer) and heavy-duty scale (with Tare feature), measure out the Milk, Cream, and Golden Syrup. Toss in Vanilla extract too. Don't forget to run the mixer on low for a few seconds to combine. Toss in reduced Beer.
Add 3-Yolks to a bowl with 75g of sugar and whip until the ribbon stage.
To the container, add the Whipped Eggs, Run the Vitamix until thoroughly combined. Give it a taste. Add to the Vitamix in increments the bowl containing the Skinmilk Powder, Avacream, and salt. Run the mixer until thoroughly combined.
Place a large Vaccum Bag into a 1-gallon pitcher folding over edges for stability. Toss in coffee beans and pour the contents of the container into the bag—SV-Process for 80-90-Minutes at 162℉ (SEE UPDATE HERE). The stovetop method works too. Use the displacement method to lower the bag into the water. Using clips or little weights might help.
After processing the place in a huge ice bath and stir often. Make sure to strain coffee beans through a sieve first. Refrigerate overnight.
Using a Saucier pan (or regular pan), place 265 ml into pan and simmer (or way more for a more intense flavor). Reduce to 190 ml. All my numbers take into account Volume, the balance of flavors, and the capacity of Ice-Cream-maker. Reducing intensifies the flavor and removes carbon dioxide. Place pan on Scale and make a note of the weight. Weigh out 265 ml. As the beer starts to reduce set on the Scale occasionally until you have reached 190 ml. Using your Vitamix (or mixer) and heavy-duty scale (with Tare feature), measure out the Milk, Cream, and Golden Syrup. Toss in Vanilla extract too. Don't forget to run the mixer on low for a few seconds to combine. Toss in reduced Beer.
Add 3-Yolks to a bowl with 75g of sugar and whip until the ribbon stage.
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| Not the actual photograph |
To the container, add the Whipped Eggs, Run the Vitamix until thoroughly combined. Give it a taste. Add to the Vitamix in increments the bowl containing the Skinmilk Powder, Avacream, and salt. Run the mixer until thoroughly combined.
Place a large Vaccum Bag into a 1-gallon pitcher folding over edges for stability. Toss in coffee beans and pour the contents of the container into the bag—SV-Process for 80-90-Minutes at 162℉ (SEE UPDATE HERE). The stovetop method works too. Use the displacement method to lower the bag into the water. Using clips or little weights might help.
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