Coffee Ice CreamLike coffee ice cream? Try this Speedy Stout Mocha Freeze. Photo by Benjamin Anderson | IST.




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LUCY SAUNDERS created the website to introduce cooks to the many nuances of cooking with beer. She is finalizing a book on barbecuing with beer, which will be reviewed in our Best Reads section. Click here to email Lucy.


June 2005
Updated September 2009

Product Reviews / Main Nibbles / Ice Cream & Sorbet

Beer Ice Cream Recipes

Page 3: Stout & Apricot Ale Ice Cream


This is Page 3 of a three-page article. Click on the black links below to visit other pages.


Apricot Ale Frozen Custard


  • 12 ounces Pyramid Apricot Ale
  • 8 ounces apricot preserves
  • 1 large egg
  • 1 cup sugar
  • 1/2 cup whole milk
  • 2 cups heavy whipping cream


  • Pour ale and preserves into a heavy saucepan and simmer to reduce to 1-1/2 cups, remove from heat.

  • Mix the egg and sugar in a bowl. Mix in milk, then mix in the warm apricot ale concentrate.

  • Mix in the cream. Chill the ale-cream blend in refrigerator for about an hour.

  • Freeze in ice cream maker according to manufacturer’s instructions.

Makes about 2 quarts.


Speedy Stout Mocha Freeze


  • 1 quart coffee ice cream

  • 1 cup stout

  • 1 cup grated dark semisweet chocolate


  • Soften ice cream in microwave for 15-30 seconds.
  • Place in bowl of a large stand mixer. Mix in stout and grated chocolate.
  • Mixture will be soft. Pour into one-cup ramekins and freeze until firm—
    about 4 hours.
  • Serve with a glass of stout.



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