Bell’s Porter ice cream

20110927-220344.jpgAt the DIY Street Fair in Ferndale earlier this month, Mrs. Blocletters and I had a wonderful bit of ice cream. It was based on a porter from Woodward Avenue Brewers, and had peanuts and chocolate covered pretzels in it. It tasted awesome, and my first thought was to attempt to duplicate it.

Here’s the recipe I came up with. I opted for Bell’s Porter because, well, why wouldn’t you?


1 bottle Bell’s Porter
2 cups heavy cream
2 cups milk
3/4 cup sugar
4 egg yolks
3/4 cup roughly crushed chocolate covered pretzels
3/4 cup peanuts


Heat and reduce the porter in a saucepan to about 3/4 the original amount.

In a separate saucepan add cream, milk, and sugar. Bring to a boil over medium heat. Remove from the heat.

Beat egg yolks in large measuring cup. Whisk a cup of the hot cream mixture into the egg yolks, and then slowly add the egg mixture to the remaining hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens slightly. Remove from the heat and strain through a fine mesh strainer into bowl to chill. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill thoroughly.

Remove from refrigerator and add the porter reduction, whisking until well blended. Pour in an ice cream machine and freeze, adding pretzels and peanuts toward the end.

It ended up being a big batch. I put the first half through the ice cream maker before work today, and plan to put the rest through as I sample some this evening. Can’t wait.

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