Boozy Stout Ice Cream with Bittersweet Hot fudge
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
A creamy, boozy stout ice cream recipe with hints of bitterness from strong stout beer and a sweet finish drizzled with homemade bittersweet hot fudge.
Recipe Type:
Dessert
Makes: 1 quart
Ingredients
Stout Ice Cream
- 2 cups heavy cream
- 6 egg yolks
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 12 ounces stout beer
Bittersweet Hot Fudge
- 3 ounces bittersweet chocolate (70 percent cacao), rough chopped
- 1/4 cup heavy whipping cream
- 3 tablespoons light corn syrup
- pinch sea salt
Instructions
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Heat cream in a heavy-bottomed sauce pan over medium-low heat. Stir in 1/4 cup sugar and 1/2 teaspoon sea salt.
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Meanwhile, in a medium bowl, whisk egg yolks and remaining 1/4 cup sugar together.
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When cream is starting to steam and small bubbles form along the edge, turn heat to low. Next, whisk 1/4 cup hot cream into yolks. Slowly add another 3/4 cup of cream, working in 1/4 cup increments. (This process tempers eggs so they don’t cook in the custard.)
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Once eggs have been tempered, stir egg and cream mixture back into the warm cream. Heat over low heat, stirring almost constantly, 5 minutes. Mixture should thicken up enough to coat the back of a wooden spoon.
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Remove from heat. Stir in stout and vanilla extract.
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Chill mixture in refrigerator 3 - 4 hours or set over an ice bath for a speedier chill.
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Process custard according to your ice cream maker’s instructions. Spoon into a freezer-proof container with a lid (I use a Pyrex bread dish) and freeze at least 3 hours.
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To make hot fudge, heat a double boiler over medium-high heat. Add chocolate pieces and stir until melted. Turn down heat so that water is bubbling gently. Stir in corn syrup and then 1/4 cup heavy cream. When mixture is smooth and shiny, turn heat to low until ready to serve.
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Scoop ice cream into dishes and drizzle with hot fudge.