We’ve taken the classic chocolate ice cream and adapted it to include your favorite milk stout.
Active preparation time: 20 minutes
Total time: 50 minutes
Makes: 2 quarts (1.9 liters)
1½ cup (355 ml) milk stout
¾ cup sugar
7 egg yolks
1 Tbs vanilla extract
Pinch salt
1 cup (237 ml) milk
2 cup (473 ml) cream
8 oz (227 g) dark chocolate, chopped
In a medium-size saucepan, reduce the milk stout to ½ cup (118 ml), then remove from the heat and cool to room temperature.
In a mixing bowl, combine the sugar, egg yolks, vanilla, and salt and mix well.
In a separate saucepan, bring the milk, cream, and stout syrup to a simmer. Temper the yolks by pouring 1/3 of the hot milk mixture into the egg yolk mixture and whisking together. Pour the egg mixture back into the saucepan with the remaining milk mixture and cook over medium heat until the base begins to thicken, making sure not to allow the base to bubble. The base should coat the back of a spoon.
Place the chocolate in a large mixing bowl. Pour the hot ice cream base over the chocolate and stir until melted. Strain the base through a fine mesh strainer and chill until ready to freeze. Follow the instructions on your ice cream machine when ready to freeze.
Beer Suggestions: Odell Brewing Company Lugene Chocolate Milk Stout (Fort Collins, Colorado), Left Hand Brewing Company Milk Stout Nitro (Longmont, Colorado), Stone Brewing Company Stone Coffee Milk Stout (Escondido, California).