I love my ice cream, especially chocolate. So, I set out to combine two of my favorite things: Craft Beer and Ice Cream. Making ice cream at home can be a challenge. Even though I have an Ice Cream Maker, it can still be difficult to get a consistency that I enjoy. Rock hard after freezing is pain to dish out. The goal with this Beer Ice Cream Recipe is to have more of a soft serve Ice Cream with a boozier finish. After all, if I’m making Ice Cream with Beer then I want to make sure I can taste it, right? Let’s get started:
Ingredients for Beer Ice Cream – Chocolate
I definitely had my choices when searching for a particular Stout beer to use with chocolate ice cream. I narrowed it down to Southern Tiers Choklat. This had the higher ABV (10%) that I was looking for, also it is brewed with chocolate so I anticipate this enhancing the chocolate flavors.
- 10 oz : 8% – 10% ABV Stout Beer – Southern Tier Choklat
- 1 tsp vanilla extract
- 3/4 c sugar
- 6 egg yolks
- 1/2 c unsweetened cocoa powder
- 3 oz semisweet chocolate chips
- 1/2 tsp kosher salt
- 2 c heavy cream
Beer Ice Cream Recipe Instructions
- Start out by getting your ice water bath ready. Use a large bowl and fill it half way with ice and water. Be sure to use a bowl large enough to hold another 2 quart bowl with your finished mixture inside. Next Go ahead and set aside a 2 quart bowl (heat-safe) with a fine-mesh strainer over top.
- Measure out 10 oz of beer. Use about 5 oz of that beer and place in a small sauce pan. Lightly simmer for 10 minutes. This will reduce to about half. Remove off the heat and add back to your other beer. Stir in the Vanilla Extract and set aside.
- In a large saucepan whisk the sugar, salt and egg yolks until you achieve a smooth consistency. Next add, by whisking, your heavy cream. Cook at medium-low heat for about 5 minutes and stir constantly.
- Remove your pan from the heat and add the cocoa powder while whisking until it is combined. Now it’s time to add the chocolate. Continue to stir until melted and smooth.
- Here is the tricky part. Return the saucepan over medium to low heat. Stir often until the mixture thickens to a custard-like consistency. You should be able to coat that back of a spoon, swipe your finger across and it will leave a visible mark. If you are not careful you can cook your mixture to a point where the eggs will cook like scrambled eggs. Have a thermometer? You will want to register around 170-180 degrees. This process should take about 5-7 minutes.
- Get your strainer and bowl ready, because it’s time to remove the saucepan from the heat and pour the chocolate mixture through your strainer into your heat safe bowl. Add to the chocolate base your Beer and Vanilla mixture and stir it in. Next, immediately place your bowl in your ice bath to cool for about 15 minutes.
- Remove your chocolate base from the bath and cover air-tight and stick it in the refrigerator. Leave it there for about 6 hours to overnight (overnight is preferred). This will chill it completely and will be ready for the ice cream maker.
- Next place your mixture in your Ice Cream maker and use the manufacturers instructions. Be sure to store your Beer Ice Cream in your freeze using an air-tight container.
Tip: If you use a regular Imperial Stout (not brewed with Chocolate) feel free to add an Ounce of Chocolate Chips to the recipe. But not necessarily need it. The current recipe packs a good chocolate flavor as is.
How did this turn out for you? Did you use a different beer? Feel free to share your edits and changes with us in the comments.
If you are looking to purchase an ice cream maker, we suggest and use this one: Ice Cream Maker. If you don’t feel up to making your own, you can always purchase some online at Frozen Pints: Beer Ice Cream