A few nights ago, as the wind chill boasted a negative thirty price tag, I had a hankering for summer and despite the cold, the delicious, sweet taste of a homemade roadside ice cream cone. Having some leftover stout in the fridge I felt inspired, I thought hmm? how hard could this be to make myself?
Since discovering that Boston is full of charming craft breweries, I’ve made it a personal vendetta to buy beer from these local distributors. Each brewery has it’s own, unique story about how it was founded and the process in which they make their craft, which hits home with me. There’s nothing I admire more than artisans who are passionate and proud of their creations.
With the help of Pinterest (always), I found and adapted a recipe from a fabulous blogger whom devotes her powers solely to creating unique ice creams. Lindsay has truly inspiring taste and talent & I will be frequenting her site, the Scoop Adventures, in the nearest future. While she used Young’s Double Chocolate Stout, available in most stores across the nation, the beer I used was Harpoon Chocolate stout, which is created with aromatic malt & has a noticeably dark chocolate flavor – making it the perfect addition in this recipe.
The end product had the taste and texture of a decedent chocolate mousse with the bittersweet aftertaste of boozy, dark chocolate. The whole recipe made about a quart, making it perfect for an after dinner party offering or sitting alone and eating the whole bowl yourself because put simply – it’s gosh darn delicious.
Dark Chocolate Stout Ice Cream
- 3 oz dark chocolate (chopped or chips)
- 2 c Heavy cream
- 3/4 c white sugar
- 3 T cocoa powder
- pinch of salt
- 3/4 c whole milk
- 3/4 c stout
- 1 tsp pure vanilla
Chop dark chocolate, or if using chips, simply place in bowl.
Combine the heavy cream, sugar, cocoa, and salt in medium saucepan and place over medium heat until it comes to a boil, whisk frequently. After coming to a boil pour over chocolate chips and stir until the chips are completely dissolved. Stir in milk, then stout and vanilla.
Chill in the fridge for about 4 hours ( I did overnight). Once chilled, place in an ice cream maker and freeze according to manufacturers instructions. Make sure that the ice cream maker has been in the freezer overnight and is adequately cold. Place parchment paper over ice cream and freeze until firm, about 4 hours.