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Stout Ice Cream

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 1 quart


  • 4 tsp cornstarch
  • 1-1/2 cups whole milk
  • 1-1/2 cup heavy cream (33-36% fat)
  • 3 tbsp 1-1/2 oz cream cheese
  • 2/3 cup sugar
  • 2 tbsp corn syrup
  • 2-1/2 cups stout reduced over heat to a thick caramel sauce (be careful not to burn!)


  1. Bring cream cheese to room temperature, then whisk in a bowl until smooth.
  2. Mix sugar, corn syrup, and remaining milk in a saucepan. Bring the mixture to an almost boil.
  3. Cook at an almost boil for 2 minutes.
  4. Whisk cornstarch mixture into milk mixture, then continue to cook for 60 seconds, stirring constantly with a spatula, until slightly thickened.
  5. Pour mixture into the cream cheese bowl, whisk until cream cheese is dissolved.
  6. Add cream and mix thoroughly.
  7. Allow mixture to cool.
  8. Whisk in the stout caramel sauce until combined.

  9. Chill thoroughly in refrigerator, preferably overnight.
  10. Churn ice cream!  We love and recommend our Cuisinart churner!