My wife is hugely into making her own ice cream- yummmmmy! The other night we tried out a new gastropub, and for dessert we had chocolate ice cream with porter and toffee ice cream with oatmeal stout, both were amazing. We've been talking for years about making an ice cream with a porter, stout, frambois or belgian tripel. Does anybody have any recipes, or ideas of how much brew to add? A few years back we made a chocolate ice cream with Chambord liqueor, which was great, but we had to experiment, too much alcohol makes it not freeze well.