Using a Dark Stout Beer in this ice cream with chocolate sauce is delicious…
The chocolate brings out the flavor of the Dark Stout Beer.
Dark Stout Beer Ice Cream with Chocolate Sauce
3 cups Dark Stout Beer
2 cups Heavy Cream
2 cups whole Milk
3/4 cup Sugar
1 tablespoon Vanilla Paste
6 large Egg yolks
1/2 cup semisweet Chocolate, finely chopped good-quality
1/3 cup Heavy Cream
Pour the stout in a large saucepan and heat over moderate-high heat. Simmer the stout until reduced to 1 cup and reaches a syrupy consistency, about 8 to 10 minutes. Remove from heat and set aside to cool completely.
Combine cream, milk, sugar and vanilla paste in separate large saucepan and whisk to combine. Heat milk mixture over moderate heat until it boils, the remove immediately from heat.
Prepare a large mixing bowl with an ice-water bath. In a medium mixing bowl, whisk the egg yolks until thick and pale yellow in color. Rapidly whisk 1 cup of the hot milk mixture into the egg yolks. Gradually add the egg mixture in a slow, steady stream bak into the hot cream while whisking constantly. Cook egg mixture over moderate-low heat, stirring occasionally, until mixture thickens enough to coat the back of a spoon, about 6 to 8 minutes. Add the reduced stout to the thickened egg mixture, whisking well to blend. Transfer the ice cram base to a heatproof medium mixing bowl and place inside ice-water bath. Stir ice cream base often and cool completely. Cover and refrigerate ice cream base for at least 4 hours or until cold. (I refrigerate overnight)
Pour cold ice cream base into the bowl of the ice cream machine as per instructions and freeze according to instructions. Because of the stout, the ice cream will only reach a soft serve consistency. Remove ice cream from the machine, cover, and freeze until ready to use.
Place chocolate in a small heatproof mixing bowl. Bring the cream to a boil in a small saucepan. Immediately pour it over the chocolate and let the mixture sit for 1 minute. Whisk until the mixture is completely blended and smooth. Cool for 10 minutes.
Scoop ice cream into chilled bowls, drizzle with dark chocolate sauce and serve immediately!