Wednesday, September 21, 2016

Chocolate Stout Ice Cream

Chocolate Stout Ice Cream
My hubby likes porters and stouts. But he also doesn't really drink much, especially if there's no one drinking with him (and I don't drink sooo...)--so long story short, we've had a couple bottles of Michael's favorite milk stout sitting in our refrigerator since like November. And he had an ice cream craving. So I made him a treat!
Chocolate Stout Ice Cream
Here's a hilarious fact--this ice cream is technically somewhat alcoholic. Michael kept telling people that the alcohol cooked out and then I had to inform him that no...the ice cream isn't cooked at all after the addition of the beer. So technically yeah there's some alcohol in there. Then he asked if I'd been getting him drunk on ice cream and I gave him the eye roll to end all eye rolls.

Anyway, probs don't give this ice cream to your children. This is purely for adults.
Chocolate Stout Ice Cream
For the record--I didn't think the ice cream tasted like beer at all. I thought it was just super chocolatey, which I, of course, am always totally here for. Michael said he could tell, but who ever knows with that guy. Anyway-the ice cream is super dense and chocolatey and pretty awesome. And you can use up any stouts or porters you may have hanging out in your refrigerator. So it's pretty much good stuff all around.

Oh! And make sure you read these instructions before getting your hopes up for ice cream ASAP--the mixture needs to chill for awhile before being able to be put into the ice cream maker. Just warning ya.

Chocolate Stout Ice Cream

Adapted from "Chocolate Porter Ice Cream" in Scoop Adventures

Chocolate Stout Ice Cream
Makes 1 quart.

  • 1/2 cup cocoa powder
  • 1/3 cup water
  • 2/3 cup granulated sugar, divided
  • 2 oz. bittersweet (or dark, 60%-80% cacao) chocolate, chopped
  • 1/4 tsp. salt
  • 3/4 cup whole milk, divided
  • 1 tbsp. cornstarch
  • 1 and 1/2 cups heavy cream
  • 1 cup evaporated milk
  • 1/4 tsp. vanilla extract
  • 3/4 cup (177 mL) stout or porter beer (I used Michael's favorite--Left Hand Milk Stout Nitro)
  • Combine the cocoa powder, water, and 1/3 cup sugar in a small saucepan over medium-low heat and bring to a low boil, whisking constantly. 
  • As soon as bubbles begin to form, remove from heat and add in the chopped chocolate. Let sit for 2 minutes and then stir until smooth. Set aside.
  • Fill a large bowl with ice water and set aside.
  • In a small bowl, whisk the cornstarch with 2 tbsp. of milk.
  • Combine remaining milk with cream, evaporated milk, and 1/3 cup sugar in a medium saucepan over medium heat, bring to a low boil and cook until the sugar is dissolved (about 3 minutes). 
  • Remove milk mixture from heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over medium-high heat until slightly thickened, about 1 minute. Pour into a medium bowl and set the bowl in the ice water bath to cool, for about 20 minutes, whisking occasionally.
  • Stir the chocolate mixture into the slightly cooled cream mixture until combined. Cover and refrigerate until fully chilled, at least 4 hours or overnight.
  • Right before you're ready to churn the ice cream, stir the vanilla extract and beer into the chilled mixture. 
  • Pour the ice cream base into an ice cream machine and churn according to manufacturer's instructions. Transfer to a freezer-safe container and freeze until firm, at least 4 hours. 
  • Store in the freezer for up to 1 month.
Chocolate Stout Ice Cream
Slight note--I used special dark cocoa powder, so if your ice cream isn't quite as dark as this that's ok!
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