Description
A rich and creamy chocolate ice cream infused with stout, layered with chocolate-covered pretzels and caramel sauce.
Ingredients
Scale
- 1 cup heavy whipping cream
- 1 tablespoon unsweetened natural cocoa powder
- 4 ounces semisweet chocolate, chopped
- 1/2 cup whole milk (do not use low fat or fat free)
- 1/3 cup granulated sugar
- 1/8 teaspoon table salt
- 2 large egg yolks, room temperature
- 1/2 cup stout beer such as Guinness
- 1/2 teaspoon vanilla
- 1 + 1/2 cups chopped chocolate-covered pretzels
- 1/2 cup caramel sauce (homemade or store bought)
Instructions
- In a large saucepan over medium heat, bring 1/2 cup cream and cocoa powder to a boil, whisking often to dissolve the cocoa. Reduce the heat and simmer for another 30 seconds, whisking constantly.
- Remove from the heat and stir in the chocolate until smooth. Stir in the remaining 1/2 cup cream.
- Pour the mixture into a large bowl, scraping the pan as much as possible. Place a mesh strainer on top of the bowl.
- In the same saucepan over medium heat (no need to clean it), warm the milk, sugar, and salt.
- In a small bowl, whisk together the yolks until lightly beaten. Whisk in some of the warm milk mixture then pour it all back into the saucepan.
- Continue cooking over medium heat, stirring often, until the mixture thickens and coats the back of a spatula or spoon (170F on a thermometer).
- Remove from the heat and pour through the mesh strainer into the chocolate mixture. Stir in the beer and vanilla.
- Place the bowl in an ice bath and cool until room temperature. When cool, refrigerate for at least 1 hour or until cold.
- Churn in your ice cream maker according to the manufacturer’s instructions. During the last few minutes, add the chocolate covered pretzels.
- Transfer to an airtight container, layering with the caramel sauce as you go. Freeze until firm, roughly 4 hours or overnight. Ice cream will last up to 1 month when frozen properly.
Notes
- This ice cream is best enjoyed fresh but can be stored in the freezer for later.
- Make sure to use room temperature egg yolks for better emulsification.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg