Chocolate Stout Ice Cream
Submitted by thenibble
Rich chocolate stout ice cream made with dark beer, cocoa powder and honey. Homemade custard-based ice cream with deep chocolate flavor.
YIELD
8 servingsPREP
30 minCOOK
3 hrsREADY
Beer for dessert? When it’s chocolate stout folded into velvety ice cream, absolutely yes.
Dark stout beer simmers with cream and honey to create a malty-sweet base. Cocoa powder and melted semisweet chocolate double down on the chocolate punch, while egg yolks make it custard-smooth.
Chill it thoroughly, churn it in your ice cream maker, and you’ve got a grown-up frozen treat that pairs beautifully with chocolate stout cake.
Chef Tips
- Don’t overcook the custard or the eggs will scramble
- Chill the base at least 2 hours for smoothest texture when churning
- Use a quality chocolate stout for best flavor (Guinness works great)
- Serve with chocolate cake for an over-the-top dessert experience
Ingredients
Directions
- In a heavy saucepan, heat the cream, stout, milk and honey until bubbly. Set aside.
- Using an electric mixer on high, beat the egg yolks and sugar in a medium bowl until fluffy. Beat in the cocoa powder until thoroughly combined.
- Gradually stir in the hot stout mixture into the egg mixture until just combined. Then pour the contents into the saucepan.
- Cook and stir over a medium heat until the mixture is slightly thickened and just beginning to bubble around the edges—don’t overcook.
- Place the semisweet chocolate in large bowl. Pour the hot egg mixture over the chocolate and whisk well until the chocolate is melted. Let the mixture cool, then cover and chill thoroughly (two hours or more).
- Pour the mixture into a 2-quart ice cream container. Freeze according to the manufacturer’s directions. Makes one quart.
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