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Druid City North Porter Ice Cream

Rich, creamy and reminscent of coffee ice cream with chocolate undertones
Course: Dessert
Cuisine: American
Keyword: Beer, Dessert, Ice Cream
Servings: 6
Calories: 423kcal



  • 2 c Heavy Whipping Cream
  • 1 c Whole Milk
  • ½ c Sugar
  • 3 Eggs Yolks reserve whites for another use
  • 1 Vanilla Bean or substitute with 1 tbsp vanilla extract
  • 1 pn Kosher Salt
  • 1 c Druid City North Porter plus 2 tbsp reserved
  • 2 tbsp Brown Sugar


  • Crack eggs and separate yolks from whites, placing yolks in a large mixing bowl. Reserve whites for another use.
  • Add 1 c of milk to the yolks and whisk until combined. Let this sit at room temperature as you proceed with the remaining steps.
  • Pour 1 c Druid City North Porter and 2 tbsps brown sugar into a small saucepan. Stir to combine, and bring to a boil on medium-high heat. Reduce to a simmer. Simmer until the mixture is reduced by half, about 20 minutes. Let cool while making the ice cream base.
  • If using, split the vanilla bean down the middle with a knife being careful to not fully cut through the bean. Use the back of the knife to scrape out the vanilla caviar (tiny seeds and pulp).
  • Combine the 2 c heaving whipping cream, the vanilla caviar (or extract), and the ½ c of sugar into a heavy bottomed sauce pan. Whisk ingredients and bring to a simmer on medium high heat. Simmer until all sugar is dissolved.
  • Temper the egg yolk and milk mixture by slowly adding the simmering whipping cream mixture to the bowl while whisking continously and vigorously. Return the contents of the bowl to the saucepan.
  • Place the sauce pan back on the stove. Add the pinch of salt. Bring the ice cream base (custard) to a simmer and whisk gently frequently for the first 5 minutes and then continously for another 10 minutes until it begins to thicken. Don't leave it alone! The ice cream base is ready to remove from the heat when you can draw a line on the back of a wooden spoon and it doesn't run.
  • Take the hot ice cream base and pour it through the sieve into a sealable container. This will catch any piece of egg that may have scrambled. Add the beer reduction.
  • Place the container into the refridgerator until chilled, at least 4 hours or overnight.
  • Place chilled ice cream into an electric ice cream maker. Add the 2 tbsps reserved Druid City North Porter. Mix until ice cream resembles soft serve around 20 minutes. At this point if you want it more that consistency you can eat it, but I generally place the contents into a freezer safe container and freeze overnight.


Calories: 423kcal | Carbohydrates: 26g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 210mg | Sodium: 118mg | Potassium: 123mg | Sugar: 23g | Vitamin A: 1362IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg