What To Cook: Brehon Porter Ice Cream

County Monaghan’s Courthouse Restaurant has been the holder of a prestigious Michelin Bib Gourmand for the past 4 years. Chef and proprietor Conor Mee cut his teeth at Ashford Castle and continued his culinary career in Australia before opening the successful Rosso’s in Dundalk. Conor and his business partner Charlotte Carr moved to the character-filled townhouse in Carrickmacross town centre in 2009. The restaurant is located little more than an hour from Dublin. His recipe here is for Brehon Porter ice cream, made using beer from the nearby microbrewery, Brehon Brewhouse. Conor’s serving suggestion is with an apple tarte tartin.
Makes a 1-litre ice cream tub amount
250g fresh cream
150g milk
100g Brehon porter
75g castor sugar
25g treacle
125g egg yolks
If you have an ice cream bowl place it in freezer the day before
Mix the treacle, sugar and egg yolks in a food mixer and whisk until it doubles in volume
In a pot boil together the milk and cream
When boiled pour a half of the liquid over eggs and sugar and stir
Put the remaining liquid in again and stir again
Return egg and cream mix back into pot
Gently on a low heat stir until it starts to thicken and reaches 82 degrees on a thermometer or
coats the back of the wooden spoon. Be careful not to go beyond 82 degrees or it will scramble
When the custard reaches 82 degrees take it off of the heat quickly and pour in your porter
Stir for a couple of minutes to slow down cooking
Strain onto a baking tray and allow to cool in fridge
When cold start to churn in ice cream machine in small batches and serve with an autumn-winter
fruit crumble or traditional apple tart

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