The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Stout Ice Cream Help

Reply
 
LinkBack Thread Tools
Old 08-02-2012, 12:58 AM   #1
kskiles
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Southern NJ
Posts: 39
Default Stout Ice Cream Help

Has anybody made Stout Ice Cream?

Just put together my 2nd batch. I have a Rival home ice cream machine that uses ice and salt around the container and an electric motor assembly that fits on the top to churn the mix.

I have made other ice cream in this machine (no beer in the recipe) and it comes out like a frozen custard. However, I can not get the stout recipe to set up like custard in the machine. I have to take it out of the container and put it in the freezer for 24-48 hours to get it to set up.

Might anybody have an idea as to how to get the ice/salt mixture cold enough to freeze the mixture? I am guessing that the alcohol from the stout lowers the freezing point of the mixture below what is achievable with the ice/salt.

__________________
kskiles is offline
 
Reply With Quote Quick reply to this message
Old 08-02-2012, 01:00 AM   #2
Golddiggie
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Nashua, NH
Posts: 12,056
Liked 472 Times on 417 Posts
Likes Given: 266

Default

Wonder how it would be if you used some reserved wort for the ice cream instead of finished beer...

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
edmanster Likes This 
Reply With Quote Quick reply to this message
Old 08-02-2012, 01:04 AM   #3
edmanster
Whats Under Your Kilt
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
edmanster's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Taylorsville, Utah
Posts: 1,675
Liked 72 Times on 58 Posts
Likes Given: 45

Default

Quote:
Originally Posted by Golddiggie View Post
Wonder how it would be if you used some reserved wort for the ice cream instead of finished beer...
that would be awesome for ice cream
__________________
Quote:
Originally Posted by cadarnell
'how will i explain this to my kids' ... if i have to ask that, then i think my kids are in trouble ... just my 2 cents ... HAVE A BEER !!!
Father of 4 girls

Suffers from Zymocenosilicaphobia
edmanster is online now
 
Reply With Quote Quick reply to this message
Old 08-02-2012, 01:10 AM   #4
Golddiggie
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Nashua, NH
Posts: 12,056
Liked 472 Times on 417 Posts
Likes Given: 266

Default

Was just thinking that if you used unfermented wort for the ice cream, you'd still have some sweetness from the wort in it. Plus the grains and such, just not the yeast, flavors. All good stuff too.

I might be looking to get an ice cream machine post move. IF I do, I think I'll have to give this a try. Might try it with my mocha porter recipe, and then put it over a fudge brownie.

Of course, there has to be a way to get it to set when using finished beer... Well, without taking over two days that is.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 08-02-2012, 01:30 AM   #5
Curtis2010
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Curtis2010's Avatar
Recipes 
 
Join Date: Dec 2011
Location: , Guatemala
Posts: 971
Liked 69 Times on 48 Posts
Likes Given: 1

Default

Quote:
Originally Posted by kskiles View Post
...However, I can not get the stout recipe to set up like custard in the machine. I have to take it out of the container and put it in the freezer for 24-48 hours to get it to set up.

Might anybody have an idea as to how to get the ice/salt mixture cold enough to freeze the mixture? I am guessing that the alcohol from the stout lowers the freezing point of the mixture below what is achievable with the ice/salt.
With the added alcohol the freezing temp will definitely be lower. I think giving more time like you are doing is your easiest option. Ice/Salt mix will get well below freezing, but it probably needs more time (and maybe more thermal energy from the freezer) to over come the effect of the alcohol.

I have not tried to make Stout ice cream (great idea though!), but here is what I think might work out better: Mix some wort, rather than finished beer into the ice cream recipe to get the taste you want.
__________________
Curtis2010 is offline
 
Reply With Quote Quick reply to this message
Old 08-02-2012, 01:37 AM   #6
beaksnbeer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
beaksnbeer's Avatar
Recipes 
 
Join Date: May 2011
Location: New Port Richey, Florida
Posts: 2,823
Liked 484 Times on 322 Posts
Likes Given: 67

Default

Many years ago Kolher WI did Ice cream Stouts, They also did Stout floats sounded bad to me as don't care for alot of sweets when drinking. Ice Cream was to sweet for me ends up more like coffee ice cream, the float was just awesome. Make a good vanilla with bean and add scoop to the top of stout.

__________________
Quote:
Home of the 12 Tap keezer
beaksnbeer is offline
 
Reply With Quote Quick reply to this message
Old 08-02-2012, 05:50 AM   #7
edmanster
Whats Under Your Kilt
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
edmanster's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Taylorsville, Utah
Posts: 1,675
Liked 72 Times on 58 Posts
Likes Given: 45

Default

Quote:
Originally Posted by Golddiggie
Of course, there has to be a way to get it to set when using finished beer... Well, without taking over two days that is.
hold it at °190 for a for a time until the alcohol boils out? maybe a little caramelization wouldn't hert either you think adding the sugar the recipe calls for or the mix comes with would bring out the malts? love me some roasty malts! keeping the bitterness would be awesome too
__________________
Quote:
Originally Posted by cadarnell
'how will i explain this to my kids' ... if i have to ask that, then i think my kids are in trouble ... just my 2 cents ... HAVE A BEER !!!
Father of 4 girls

Suffers from Zymocenosilicaphobia
edmanster is online now
 
Reply With Quote Quick reply to this message
Old 08-04-2012, 03:17 PM   #8
Golddiggie
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Nashua, NH
Posts: 12,056
Liked 472 Times on 417 Posts
Likes Given: 266

Default

Quote:
Originally Posted by edmanster View Post
hold it at °190 for a for a time until the alcohol boils out? maybe a little caramelization wouldn't hert either you think adding the sugar the recipe calls for or the mix comes with would bring out the malts? love me some roasty malts! keeping the bitterness would be awesome too
Maybe use both some finished/fermented beer as well as some reserved wort? You'll get the malty sweetness from the reserved wort, but the flavors the yeast adds, as well as what comes from fermenting, with the finished beer.

I suspect I'll be getting an ice cream maker soon after moving into my new place (expect to have it locked in before the end of the week, early next at the outside). Might give it a shot with some of my mocha porter to see how that translates. At 9% ABV, if I don't cook off the alcohol, it will have a little kick to it.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2012, 03:19 PM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,044
Liked 4202 Times on 3059 Posts
Likes Given: 779

Default

Oh, my, that sounds so good. And I don't even like ice cream.

I think putting it in the freezer for 24 hours to set up more may be the simplest way to go- I think it's the alcohol that won't allow it to freeze solid in the ice cream freezer.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2012, 03:19 PM   #10
bigbeergeek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Visalia, CA
Posts: 4,075
Liked 113 Times on 92 Posts
Likes Given: 79

Default

What's the ice cream recipe? Adding non-dairy liquids to ice cream recipes can throw things off, too.

__________________

"Good people drink good beer." -HST

bigbeergeek is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cream Stout Help BlueDuck Recipes/Ingredients 4 05-22-2012 09:53 PM
NCBeernut's Deception Cream Stout vs. Yooper's Oatmeal Stout smyrnaquince Recipes/Ingredients 0 02-17-2012 06:37 PM
Ice cream stout HudsonHB Recipes/Ingredients 6 06-14-2011 08:20 PM
Cream Stout billfillmaff Recipes/Ingredients 1 03-10-2006 10:34 AM
A good oatmeal stout, cream stout or porter brackbrew Recipes/Ingredients 5 12-27-2005 05:13 PM