Stout, a dark Irish ale brewed with roasted barley or malt, was brought to the island in the 1820s. The stout introduced to Jamaica was made with extra malt, to produce the needed alcohol to withstand the long sea journey from the Continent. I-Scream’s stout ice cream is churned using Guinness Foreign Extra Stout and Dragon Stout, a local brew that Jamaicans have long partnered with dairy in a punch made with nutmeg, vanilla, and condensed milk. At 7.5 percent alcohol, these beers are boozier, maltier, and sweeter than standard Irish stouts. They make terrific ice cream: rich but (because the beer adds liquid to the batter) not too creamy, with a bittersweet malt flavor that adds complexity to the dessert. On a balmy evening beneath the banyan trees, it’s the best night-cap of all.
Below you’ll find the ingredients and you can find the recipe on the Saveur website:
- 3/4 cup sugar (about 96g)
- 1/2 tsp. kosher salt
- 6 egg yolks
- 2 cups heavy cream (about 355ml)
- 1 1/2 cups strong stout (one 11-12-oz. bottle)
- 1 tsp. vanilla extract