Chocolate Stout Ice Cream Donut ‘Sandwich’
Chocolate Stout and a Donut… That is the idea concept for this recipe. Chocolate Stout transformed into a frozen ice cream and sandwiched between a donut bun. I’ve never been a huge fan of the chocolate wafer cookies that are used in traditional ice cream sandwiches, as they stick to your fingers, and kind of gummy… instead of using a set of cookies to use as a replacement, why not use a doughnut? So many types of donuts could be used to make this Ice Cream Sandwich, such as:
- Raised doughnuts: standard glazed, chocolate glazed, maple glazed, also in a bar doughut shape (same yeasted dough), or donut holes for a mini ice cream sandwich snack
- French Cruller, using a choux pastry dough: standard, chocolate stout glazed, vanilla glazed or maple glazed
- Cinnamon swirl to play up the chocolate cinnamon idea
- Beer Beignets, the New Orlean’s style fried doughnut, dusted with a Malted Powdered Sugar
- Madeira style donut, similar to Portuguese-style doughnut dough, that can be found on some of the Hawaiian Islands
ICE CREAM FACT:
Blending beer and ice cream has endless possibilities for making cold, frosty treats. But in creating these special blends, technique is important and the understanding of food science. Two factors are key when thinking about taste. First, ice cream is cold and it numbs your taste buds, causing the flavors to be suppressed. Second, the fatty cream clogs the taste buds, again turning the flavor down a notch. So, by reducing the beer first and intensifying the beer’s characteristics, plus removing water, the flavor of the final product is enhanced. However, remember to note that when reducing hoppy beer (or other beers with a very high IBU), the bitterness increases because the hop oils do not evaporate and this will impact the overall bitter taste of the ice cream.
Makes: 1 quart of ice cream, making about 8 ice cream sandwiches
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Mar 2010 | Issue #38
| Servings | Prep Time |
| 8 servings | 5 minute |
| Cook Time | Passive Time |
| 20 minute | 2 hour |
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Chocolate Ice Cream made with Stout Beer, adding extra dimensions of chocolate and roast to the classic ice cream base, then stuffed into a fried donut | doughnut making a Chocolate Stout Ice Cream Donut 'Sandwich'
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- 16 ounce Chocolate Stout, such as Young's Double Chocolate Stout or other American Stout Brewed with Chocolate or Sweet | Milk Stout
- 2 cup cream, heavy or whipping preferably organic and not ultra pasteurized
- 1 cup half & half, preferably organic
- 1/2 cup Dry Malt Extract (DME) available at Beer Beer and More Beer
- 1/4 cup sugar, organic
-
3 tablespoon
cocoa powder, such as Valrhona 100% Pure Cocoa Powder
- 1/2 teaspoon salt, kosher
- 4 each egg yolks, extra large,
- 8 each donuts, fresh see above for ideas on type of donut, cut in half
- In a medium-sized pot, over low heat, add the Stout. Bring to a low simmer and reduce by half to two-thirds. Then add the cream, half & half, DME, sugar, cocoa and salt, increasing the heat to medium. Stir to dissolve the sugars, then bring mixture to 180°F | 82°C and remove from heat. In a separate bowl, add egg yolks and whisk for a minute. Whisk in 2 ounces of hot cream mixture to the yolks to temper them. Add another 2 ounces, whisking to prevent cooking the mixture. Pour yolk mixture back into the remaining cream mixture, whisking to incorporate. Bring the heat slowly back up to 165°F | 74°C, stirring with a wooden spoon until the mixture thickens and coats the back of the spoon. Strain mixture through a fine sieve into another bowl to remove any cooked yolk (if any). Chill mixture in either a water bath or refrigerator until the mixture is very cold. The colder the mixture is before it is added to the ice cream machine, the fewer ice crystals will develop, making the texture smoother on the tongue.
- Follow the manufacturer’s directions on the ice cream maker. As the ice cream is freezing, place a metal bowl and spatula into the freezer to chill. Once the ice cream is a soft, semi-frozen consistency, remove from the ice cream machine and place into a seal-able container and place into the freezer, letting cure to infuse the flavors for at least four hours before consuming.
- Cut each donut in half evenly. Take the doughnut and make an ice cream patty by scooping the ice cream into the donut, or cutting ice cream shaped into a cylindar shaped diskes, the size of the donuts diameter, cover with its top and place into the freezer until solid. These can be made in advance and stored in freezer bags to keep fresh.
Recipe Variations:
Instead of just Chocolate Stout Ice Cream, try these other flavors to make a unique and insane Ice Cream Donut Sandwich:
- Chocolate Stout Ice Cream with Malted Peanut Cookie Dough and Peanut Butter Cups
- Chocolate Stout Ice Cream with Malted Marshmallow Ripple and Malt Candied Cashews
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