Chocolate Stout Ice Cream, Peanut Malt Cookie Dough & Peanut Butter Cups
Homemade Chocolate Stout Ice Cream folded with Malted Peanut Cookie Dough and Peanut Butter Cups to satisfy your chocolate peanut butter craving!
| Servings | Prep Time |
| 6servings | 20minute |
| Cook Time | Passive Time |
| 20minute | 2hour |
|
|
Ingredients
Chocolate Stout Ice Cream Ingredients:
- 16ounce Chocolate Stout,such as Young’s Double Chocolate Stout, 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,
- 4each Peanut Butter Cups,such as Reese’s
Instructions
Malted Peanut Cookie Dough Directions:
- In a bowl of an electric mixer fitted with a paddle attachment
, add the peanut butter, DME, honey, baking soda and salt. Mix together well, then add in chocolate and peanuts, and mix to combine. Divide dough into small half-teaspoon-size balls and place onto a baking sheet lined with a Silpat”
or parchment paper. Once the tray is filled, place the sheet tray into a freezer and freeze until solid, two hours.
, add the peanut butter, 
or parchment paper. Once the tray is filled, place the sheet tray into a freezer and freeze until solid, two hours.
Chocolate Stout Ice Cream 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 the chilled bowl. Add in the chopped peanut butter cups and frozen Malted Peanut Butter Cookie Dough, mixing well. Transfer this mixture 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
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’
- 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. This makes a killer ice cream cake.
