Beer Ice Cream ‒ Olutjäätelö

Before recently discovering this site I never imagined making my own ice cream. Turned out it's actually really easy. Ice cream consists of milk (or cream or yoghurt), sugar, possibly some gelatinous substance (like agar or potato flour) and of course aroma ingredients. You only need a special ice cream maker if you want to speed things up. Now I can no longer understand why anyone would want to buy ice cream for the freezer.

At the moment I've got a long list of ice cream tastes I want to try. I promise I'll tell you more about them after I've tried them out but meanwhile read what Agnes has to say. Also check this blog. (The guy has just started the English version but he's kept the same thing in Swedish much longer.) Or buy this or this recipe book. And if you really run out of ideas see the list of the world's most horrible ice cream tastes. Interestingly, nearly all of them are Japanese. There's also a "Finland ice cream" on that list but unfortunately they won't tell what's in it besides xylitol.

The first thing I decided to try was naturally beer ice cream. The idea originates from the Guinness factory so of course there's Guinness in it (Apparently Guinness extra stout is complitely vegan whereas Guinness Draught uses a fish swimbladder product called isinglass.) but after trying that one I'd go for some stronger tasting yet still thick and smooth beer cause my Guinness ice cream tasted more like oat than beer (although yummy it was anyway). Unfortunately my nearest brewery Plevna isn't allowed to sell out their products so instead I'd go with the Norwegian Nøgne Ø or Danish Nørrebro. (This being said without a clue of their possible animal additives. Usually quality beer makers tend to avoid empty extras that don't add to the experience.)

These amounts may seem a bit weird since I've converted them from American cups. Don't think it matters if you round them a bit though. It's funny how nearly every English-speaking country seems have a unit system of their own. In most recipes I just use 2.5 dl instead of one cup though it can be more or less.

4.8 dl oat cream
2.4 dl oat milk
3.5 dl creamy stout (for example Guinness Extra Stout)
1.8 dl sugar

Whisk the ingredients together. Put the bowl in the freezer. Remember to stir occasionally (for example every two hours) to break the icy glitter it would otherwise form. At the end of the freezing you'll need a blender to do this.

Generally speaking, if you put the cream in the freezer when making breakfast you can raise your scoop by the dinner time.

Nutritional values / 1223 g:
energy 1411 kcal
fat 50 g
protein 7 g
carbohydrates 210 g
fiber 7 g