Second Things Second: I would normally apologize at this point for my uses of the words "butt" and "ass". However, as you presumably noted in the "First Things First" section, ID has already been checked so, in my opinion, no apologies are necessary. I might throw one in for good measure later on, but I haven't decided yet.
Ok. Let's get down to business!!
Beer Ice Cream??? YES. Stout, in fact.
The Handsome Husband is a beer snob. That means that by proxy, so am I. I love the stuff. The GOOD stuff. So when I'm going to make beer ice cream, I'm not going to use just any beer. No Guinness here, folks! No, siree! And what's great about that is that when you use a really good stout, you don't need to add the molasses or vanilla beans or anything to flavour it up. The beer does it all. And so it should.
The reason that this is part 1 of an unintentional 2 part series is that, well... ok, you know how when you have a recipe there is the ingredients list and then the method? Well, let's just say that the method part of this recipe didn't really go that smoothly. Things were going great and then I left the beer/cream mixture on the stove while I left the kitchen for a minute. DON'T DO THIS. It's bound to end in catastrophe. I came back into the kitchen to find my mixture boiling over everywhere. There was screaming and running and even some crying and yelling. But I managed to pull it together, salvage what was left and continue.
In the end, the ice cream got made. But it was a little on the "icy" side. After the boiling over drama my head just wasn't in the game and I didn't cook it long enough. Anyway, the flavour was delicious (H.H. loved it) even thought the texture was something other than smooth. So, I will have to make it again. And that, my friends, will be the part 2 of the 2 part series. See? Totally unintentional.
You can find the original recipe here, and of course you'll notice that I omitted the cocoa. I chose Brooklyn Brewery's Black Chocolate Stout for this ice cream adventure.
Stout Ice Cream
2 cups whipping cream
2 cups craft brewed stout of your choosing
1 cup sugar
8 egg yolks
Bring cream and stout to a boil in a heavy-bottomed pot. In a large bowl, mix sugar and eggs, blending thoroughly and make sure you don't leave the kitchen. Add a small amount of the stout cream to the bowl, whisking quickly to temper the eggs. Add egg mixture to the pot and cook custard until thick (!), whisking constantly. Cool mixture and then process in an ice cream machine according to the manufacturer’s instructions.
Stay tuned for Beer Ice Cream: Part 2 of an Unintentional 2 Part Series coming soon and see how it all turns out. I have no idea when, but soon-ish. I promise.
And I'm sorry, but I have decided not to apologize after all.
Disclaimer: This is not a paid review. We just like this beer. Also, please note that if you don't like this beer, chances are you're not going to like the ice cream. Therefore, I, the blogger, am not, nor will I be, liable or responsible for any damages you my incur due to the taste-buds, functioning or otherwise, on your tongue.