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, then stuffed into a fried donut | doughnut making a Chocolate Stout Ice Cream Donut ‘Sandwich’

CourseChocolate, Dessert, Ice Cream
CuisineAmerican, Beer Cuisine, Vegetarian
Cooking Beer StyleAmerican Stout, English Stout, Oatmeal Stout, Russian Imperial Stout
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionChocolate, Custard, Dairy, Donut | Doughnuts, Frozen Treat, Ice Cream
Cooking MethodBaking with Beer

Servings	Prep Time
8servings	5minute

Cook Time	Passive Time
20minute	2hour

Servings	Prep Time
8servings	5minute

Cook Time	Passive Time
20minute	2hour

Ingredients

Chocolate Stout Ice Cream Base 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,

Donut Bun for Ice Cream Sandwich Ingredients:

8each donuts, freshsee above for ideas on type of donut, cut in half

Instructions

Chocolate Stout Ice Cream Base Directions:

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.

Donut Sandwich Directions:

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 Notes

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 Donut 'Sandwich' with Beer Sherbet