Photo by The Nibble

Chocolate Stout Ice Cream

⁽¹⁾

You will need a two-quart ice cream container to make this one-quart recipe. If you want a different dessert experience, look for a chocolate stout cake recipe to serve with this ice cream.

3.5 hours Prep: 30 minutes Cook: 3 hours

101 calories per serving view nutrition facts

The Nibble

8 servings suggest servings

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Ingredients

1 1/2	cups	heavy whipping cream
3/4	cup	stout beer	chocolate
1/2	cup	milk
1/3	cup	honey
4	each	egg yolks
1/3	cup	sugar
3/4	cup	cocoa powder
3/4	cup	chocolate (semi-sweet)	chopped

Directions

1. In a heavy saucepan, heat the cream, stout, milk and honey until bubbly. Set aside.

2. Using an electric mixer on high, beat the egg yolks and sugar in a medium bowl until fluffy. Beat in the cocoa powder until thoroughly combined.

3. Gradually stir in the hot stout mixture into the egg mixture until just combined. Then pour the contents into the saucepan.

4. Cook and stir over a medium heat until the mixture is slightly thickened and just beginning to bubble around the edges—don’t overcook.

5. Place the semisweet chocolate in large bowl. Pour the hot egg mixture over the chocolate and whisk well until the chocolate is melted. Let the mixture cool, then cover and chill thoroughly (two hours or more).

6. Pour the mixture into a 2-quart ice cream container. Freeze according to the manufacturer’s directions. Makes one quart.

Reviews

Delicious!
8 months ago by thenibble

-2

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Nutrition Facts

Serving Size 46g

Amount per Serving

Calories 101 13% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 9mg	0%
Total Carbohydrate 25.0g	8%
Dietary Fiber 3.0g	11%
Sugars 21.0g
Protein 2.0g	4%

Vitamin A	1%		Vitamin C	0%
Calcium	3%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Dutch Baby Pancakes

This is an excellent dish for breakfast or dinner. Very simple, light, and can be topped with anything. I like frozen cherries cooked in a little Cherry Kiajafa, some sugar and maybe a little cornstarch to thicken the sauce. Keep an eye on them, oven temps can vary a lot and you don't want to burn them but you want to be sure they cool all the way.