I try not to compulsive buy at the grocery store. I don’t neccessarily carry a list either. Those real organized people who meal plan and have their entire weeks worth of food mapped out, yaaaa, that’s so not me. As much as I’ve tried, I’ve failed. It’s just not in me to stick to a meal plan. I know we’ll need to eat, so I go grocery shopping, that’s about as much as I plan. I generally buy the same things and branch out based on what’s on sale or in season. But when I saw a big bottle of Double Chocolate Stout, I couldn’t resist. Mmmmm, a beer float, so sooooo good! But I had other plans for it. They still involved ice cream, just without the ‘float’ part.
The amazing combination of stout and chocolate was realized when I made this cake last year. The chocolate is deep, dark and rich. And the beer flavor is very apparent. It’s still one of my favorites. I used the cake as inspiration for the ice cream. And adding peanut butter filled pretzels = REALLY brilliant. The pretzels soften and lend a little bit of a salty touch, while the peanut butter just adds a bit of extra deliciousness.
Using a high fat milk will always produce creamier results. But, even though I used 1% milk, the ice cream is still very creamy.
The ice cream stays soft enough to scoop right form the freezer, no need to sit it out on the counter for a few minutes to let it soften.
You can leave out the peanut butter pretzels, or replace them with something else.
Dark Chocolate Stout Ice Cream
- 1 cup heavy cream
- 2 cups milk (I used 1%)
- 1 cup sugar
- pinch of salt
- 4 egg yolks
- 7 oz dark chocolate, chopped
- 3/4 cup dark chocolate stout (or something like Guinness)
- 1 tsp vanilla extract
- 1 cup peanut butter pretzels, crushed (measure after you crush them)
Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
Heat the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks.
Spoon a little of the warm milk mixture into the egg yolks, whisking constantly, then slowly pour the rest in, continuing to whisk. Then scrape the warmed egg yolks back into the saucepan.
Stir the mixture (custard base) constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the back of the spoon.
Pour the custard through the strainer over the chopped dark chocolate. Stir until the chocolate is melted. Once the mixture is melted and smooth, whisk in the cream, then the beer and vanilla.
Chill the mixture thoroughly in the refrigerator (it will get pretty thick as it chills), then freeze it in your ice cream maker according to the manufacturer’s instructions. Add the crushed peanut butter pretzels at the very end of churning. Transfer ice cream to a freezer safe container and freeze for up to a few months (it won’t last that long, you’ll eat it before then!).
Recipe adapted from David Lebovitz