Chef's Table

Chocolate Stout Ice Cream

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.

CourseChocolate, Dessert
CuisineAmerican, Beer Cuisine, Comfort, Vegetarian
Cooking Beer StyleAmerican Imperial Stout, American Stout, English Stout, Foreign | Export Stout, Irish Dry Stout, Oatmeal Stout, Sweet | Milk Stout
Pairing Beer StyleAmerican Imperial Stout, American Porter, American Stout, English Stout, Imperial Porter, Irish Dry Stout, Oatmeal Stout, Russian Imperial Stout, Smoked Porter, Sweet | Milk Stout
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Valentine’s Day, Winter Seasonal, Year Around Seasonal
ProductNor Cal Mole | Eat Beer Hot Sauce
Food SectionChocolate, cream, Dairy, Ice Cream
Cooking MethodBaking with Beer, Cooking with Beer, reduction
BreweryBeer Advocate, Wells & Youngs
KeywordCooking with Beer
CompanyStraus Family creamery

Servings	Prep Time
6servings	5minute

Cook Time	Passive Time
20minute	2hour

Servings	Prep Time
6servings	5minute

Cook Time	Passive Time
20minute	2hour

Ingredients

16ounce Chocolate Stout,such as Young’s Double Chocolate Stout or other American Stout Brewed with Chocolate or Sweet | Milk Stout
2cup cream, heavy or whippingpreferably organic and not ultra pasteurized
1cup half & half,preferably organic
1/2cup Dry Malt Extract (DME)available at Beer Beer and More Beer
1/4cup sugar, organic
3tablespoon cocoa powder,such as Valrhona 100% Pure Cocoa Powder
1/2teaspoon salt, kosher
4each egg yolks, extra large,

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 the 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 it into a seal-able container and place it into the freezer, letting cure to infuse the flavors for at least four hours before consuming.