Chocolate Stout Ice Cream
Posted: Thu Oct 12, 2006 4:26 pm
Chocolate Stout Ice Cream
Kendra got this recipe from Midwest Living magazine (I think). She omitted the semisweet chocolate, and it still was very chocolatey.
Makes 1 Quart
1 1/2 cups whipping cream
3/4 cup sweet stout (Mackeson, Whatney's, Sheaf, etc.)
1/2 cup milk
1/3 cup honey
4 large egg yolks
1/3 cup sugar
3/4 cup cocoa powder
3/4 cup semisweet chocolate
1. In a heavy saucepan, heat cream, stout, milk and honey until bubbly.
In a medium bowl, beat egg yolks and sugar with an electric mixer on high speed until fluffy. Beat in cocoa powder until well-combined.
Gradually stir hot stout mixture into egg mixture until just combined.
Return to saucepan. Cook and stir over medium heat until slightly thickened and just beginning to bubble around the edges (don't overcook).
2. Place semisweet chocolate in large bowl. Pour hot egg mixture over chocolate and stir well with a wire whisk until the chocolate is melted. Cool; cover and chill thoroughly.
3. Pour chocolate mixture into a 2 quart ice cream container. Freeze according to manufacturer's directions.
Kendra got this recipe from Midwest Living magazine (I think). She omitted the semisweet chocolate, and it still was very chocolatey.
Makes 1 Quart
1 1/2 cups whipping cream
3/4 cup sweet stout (Mackeson, Whatney's, Sheaf, etc.)
1/2 cup milk
1/3 cup honey
4 large egg yolks
1/3 cup sugar
3/4 cup cocoa powder
3/4 cup semisweet chocolate
1. In a heavy saucepan, heat cream, stout, milk and honey until bubbly.
In a medium bowl, beat egg yolks and sugar with an electric mixer on high speed until fluffy. Beat in cocoa powder until well-combined.
Gradually stir hot stout mixture into egg mixture until just combined.
Return to saucepan. Cook and stir over medium heat until slightly thickened and just beginning to bubble around the edges (don't overcook).
2. Place semisweet chocolate in large bowl. Pour hot egg mixture over chocolate and stir well with a wire whisk until the chocolate is melted. Cool; cover and chill thoroughly.
3. Pour chocolate mixture into a 2 quart ice cream container. Freeze according to manufacturer's directions.