Homemade Chocolate Stout Ice Cream

Being off work for several weeks due to having surgery has given me a lot of time to make list upon list to organize and contemplate various things in my life.  One of which was new recipes to try.  We started with a new ice cream recipe.  We used the Southern Tier Choklat beer and made the vanilla base.  Let me tell you it was next level ice cream.  The consistency was perfect - almost like cookie dough.  So light and airy.  Sometimes it gets icy and crystallized, but this was truly perfect.  Enough to make me think we should open an ice cream shop.

Here's the recipe:

Ingredients

• Pint of heavy cream
• Pint of whole milk
• 1 1/4 c sugar
• 8 egg yolks
• 1/2 c beer (could probably use a little more)
• chocolate chips
• 1 tsp vanilla
• 1/4 tsp kosher salt

Process

•  Bring cream, milk, and 1/2 c sugar to a boil.  Stir frequently to prevent burning.
•  Whip egg yolks and 3/4 c sugar together.  
•  Very slowly add half the heated cream mixture to the egg/sugar mixture.  Very slowly while constantly whipping.  
•  Then add that mixture to the other half of the cream and return to low heat.  Heat to 170 degrees.
•  Pour mixture into a bowl and refrigerate for about 24 hours.
•  After base is properly chilled, add the rest of the ingredients except for the chocolate chips.  
• Pour into an ice cream maker and let it churn until it expands and becomes well aerated.  
• Add chocolate chips and pour into freezable containers.  
• Let freeze for at least 2 hours.  

Stay tuned for the same recipe but subbing out the beer for port wine, amaretto, kahlua, baileys, etc.