Chocolate Stout Ice Cream Base

How to Make Homemade Chocolate Stout Ice Cream Base Recipe:

Chocolate Stout Ice Cream BaseWho doesn’t like chocolate ice cream?  This Chocolate Stout Ice Cream Base recipe turns the chocolate level up to 11 with the addition of stout beer. Cooking with stout beer adds some bitterness and astringency that compliments the natural flavors found in chocolate, along with more complex chocolate and roast (coffee | espresso) notes to a rich and luscious chocolate ice cream base. The alcohol does evaporate when this stout ice cream base is prepared, so that it won’t affect the ice cream texture. I suggest using a Chocolate Stout beer style for this ice cream base, yet as I encourage you to cook with beer, there are a lot of different stout beer styles that will work in this recipe. Depending on how you use this recipe, the type of stout used will change and evolve, depending if a Irish Dry Stout, Russian Imperial Stout, Coffee or other infused Stout, to a extra milky, full of un-fermented lactose Milk Stout | Sweet Stout. Your ultimate beer selection will change the final flavor of your ice cream. It is a very unique base ice cream recipe using a stout beer in a dessert application. Try using a split donut | doughnut, as a ice cream sandwich

If you prefer a dark chocolate ice cream, you can add more cocoa powder. Yet another variation to this Chocolate Stout Ice Cream Base recipe would be to use a 66-90% chocolate, that would be melted into the stout beer reduction | cream | half & half mixture. Using a combination of cocoa powder and chocolate (dark | milk |white chocolate) will intensify the ice cream, making a Double Chocolate Stout Ice Cream or a Milk Chocolate Stout Ice Cream verses a Stout Ice Cream.

This Chocolate Stout Ice Cream Base recipe becomes a building block for other ice creams creations. Think Chocolate Stout Ice Cream with a Malted Peanut Butter Cookie Dough and Peanut Butter Cups or a Chocolate Stout Ice Cream with a Malted Marshmallow Ripple and Malt Candied Cashews.  All these recipe variations can be made from this Chocolate Stout Ice Cream Base!  This ice cream can also just be consumed as is, used in a ice cream sundae or mixed with additional swirls, crunchy bites, toasted | smoked nuts and more. Want to make an ice cream cake? Try using this recipe as a filling, sandwiched between chocolate cake, for the chocolate lover or my Sour Cream Pound Cake.

While I do enjoy Hãagen-Dazs Stout Chocolate Pretzel Crunch when i don’t have time to whip up a batch of Chocolate Stout Ice Cream Base. This beer ice cream recipe can be homemade, using the provided recipe and folding in some extra toasted hard pretzel pieces once the stout ice cream is just set.

 

BEER 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.

 

Special Beer Ice Cream Making Equipment:

1 Cuisinart 1.5 Quart Frozen Yogurt-Ice Cream Maker

or the classic

1 White Mountain Hand Cranked Ice Cream Maker with Appalachian Series Wooden Bucket

 

Makes: 1 quart, about 6 servings

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Mar 2010 | Issue #38

 

Chocolate Stout Ice Cream
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Chocolate Ice Cream made with Stout Beer, adding extra dimensions of chocolate and roast to the classic ice cream base. Chocolate Stout Ice Cream Base can be used for many different ice cream applications.
Servings Prep Time
6 servings 5 minute
Cook Time Passive Time
20 minute 2 hour
Servings Prep Time
6 servings 5 minute
Cook Time Passive Time
20 minute 2 hour
Chocolate Stout Ice Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chocolate Ice Cream made with Stout Beer, adding extra dimensions of chocolate and roast to the classic ice cream base. Chocolate Stout Ice Cream Base can be used for many different ice cream applications.
Servings Prep Time
6 servings 5 minute
Cook Time Passive Time
20 minute 2 hour
Servings Prep Time
6 servings 5 minute
Cook Time Passive Time
20 minute 2 hour
Ingredients
Servings: servings
Units:
Instructions
  • 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.
Recipe Notes

Chocolate-Stout-Ice-Cream-Donut-Sandwich-300

Chocolate Stout Ice Cream Base Recipe Variations:

  • Once the ice cream is done freezing and the Malted Peanut Cookie Dough and peanut butter cups are swirled in, drizzle some of the cooled butterscotch sauce infused with peanut butter and fold in a few turns to create a ripple. Freeze.  Recipe for a Peanut Butter Butter 'Scotch' sauce here
  • Chocolate Stout Ice Cream Donut 'Sandwiches'
  • Make Rocky Raccoon Ice Cream, a riff off Rocky Road Ice Cream, but with a Malted Marshmallow Fluff Ripple and Malt Candied Cashews.
  • Another way to make an ice cream sandwich is to make a cookie out of the raw dough by adding an egg to the peanut malt cookie dough recipe, mixing in well. Line a sheet tray with parchment paper and portion out the dough into tablespoon-size balls. Space them 2 inches apart and bake in a preheated 350°F | 177°C oven for 12 - 14 minutes.  Cool completely before adding a scoop of the finished ice cream, then top with a second cookie.
  • Make a Chocolate Stout Cake, using the ice cream as a filling and frosting it with a malted vanilla ice cream.  Makes a killer ice cream cake.

Chocolate-Stout-Ice-Cream-Donut-Sandwich-and-sherbet-300

 

More Beer Ice Cream Recipes:

Butter “Scotch” Sauce
Chocolate Stout Ice Cream Base
Chocolate Stout Ice Cream Donut 'Sandwich'
Chocolate Stout Ice Cream Donut 'Sandwich'
Chocolate Stout Ice Cream with Malted Marshmallow Ripple and Malt Candied Cashews
Chocolate Stout Ice Cream, Malted Peanut Cookie Dough & Peanut Butter Cups

 

Sean Paxton

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