Serves: 2
- 2 cups (473 ml) heavy cream
- ½ cup (118 ml) sweetened condensed milk
- 1 tsp vanilla
- 1 cup (237 ml) imperial stout, divided
- ¼ cup (59 ml) chocolate chips
In a large bowl, combine the heavy cream, sweetened condensed milk, vanilla, and ½ cup (118 ml) imperial stout. Whisk until the base thickens and begins to form medium peaks. Pour the ice-cream base into two 12 oz (355 ml) Mason jars, leaving about 1" (25 mm) headspace. (Freeze any leftover base separately or slurp it down as is.) Add 2 Tbs chocolate chips to each Mason jar and fold in with a spoon. Place the lids loosely on the jars and freeze for 6–8 hours.
To serve, remove the jars from the freezer and allow the ice cream to temper in the fridge for about 20 minutes. Remove the lid and carefully pour the remaining ½ cup (118 ml) of beer evenly over the ice cream in the jars. Serve with a spoon.