Dogfish Head produces some of the finest beer on the east coast. The craft brewery got its start in Rehoboth Beach, Del. and has since moved its brewing operation to a plant in nearby Milton. What remains is a neat little bar and restaurant with an eclectic menu and killer beer (and homemade spirits) selection. Last summer’s trip to Delaware reacquainted me with Dogfish Head’s offerings and opened my eyes to more of their hard-to-get labels, including the Chicory Stout. It’s great in a bottle and exceptional from the tap. But, if you ever have the chance to drink a cask-conditioned version, like they serve from time to time at the pub in Delaware, I would recommend it. It’s life changing.
Dogfish Head Chicory Stout is the type of beer that you have to want to drink. The flavor is not for everyone, stouts are like that. This is a strong coffee stout and the chicory and licorice roots are evident in each sip. It’s fairly mellow (it rates a 21 on the International Bitterness Unit scale) and not that strong (5.2% ABV).
At a cookout in August, I poured a half-bottle of it over some vanilla ice cream. It was really good. This year when I got the ice cream maker, this was the second flavor I thought of making (coffee was the first).
The problem with making beer ice cream is the alcohol. It doesn’t freeze easily. Or quickly. When I dumped the batch from the maker into a freezer container, it was almost half liquid. But, that’s why ice cream sits in the freezer before serving right?
I can’t express to you how good this ice cream is. I’m certain that the six egg yolks and two cups of heavy cream will kill me. But, with the chicory stout I’m at least going to suffer a happy death.
Dogfish Head Chicory Stout ice cream
By Jared Paventi
- One 12 oz. bottle of Dogfish Head Chicory Stout
- 3/4 cup sugar
- 1/4 teaspoon salt
- 6 egg yolks
- 2 cups heavy cream
- 2 tsp. vanilla extract
Combine sugar and salt in a large saucepan or Dutch oven. Add the egg yolks and whisk together so they are well combined. You should feel as grittiness with the whisk, but the batter should be smooth and free of clumps. Whisk in the heavy cream so it is smooth.
Heat the pan on medium and whisk constantly (if you let this stand without moving the liquid, you will scorch the cream and end up with scrambled eggs). Check the temperature regularly with a candy thermometer, removing the pan from heat when the temperature reaches 170 degrees (to get the best temperature measure, tip the pan on its side and submerge the probe in the liquid without touching the bottom of the pan).
Strain the egg-cream mixture through a fine mesh strainer and into a mixing bowl to remove any lumpy egg material. Discard the contents of the strainer.
Whisk in the beer and vanilla extract. Cover the mixing bowl with plastic wrap and refrigerate 3-4 hours until cooled completely.
Pour the liquid into your ice cream machine and follow the manufacturer’s instructions for custard (my Cuisinart recommends 20 minutes of spinning for custards).
Transfer to a loaf pan or shallow container and cover with plastic wrap. The custard will not be solid and contact with the cold air will help it freeze.