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Chocolate Cherry Stout Ice Cream

Look no further when it comes to creating a delicious chocolate ice cream at home. It's creamy, bitter and rich in chocolate that you will absolutely love!

- Difficulty: Intermediate

Author Monica C

Ingredients

Chocolate Mix

  • 125 g 70% Dark Chocolate President's Choice used here
  • 1/2 tbsp Salted Butter
  • 1.5 oz Creme de Cassis
  • 1 tbsp Whole Milk

Ice Cream Base

  • 3 Egg Yolks
  • 1/2 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 100 ml Granulated Sugar (approx. 1/3 cup + 1 tbsp)
  • 1/2 tsp Vanilla Extract
  • 148 ml Collective Art's Chocolate Cherry Stout
  • 2/3 cups Cherries Pit removed and cut into quarters

Instructions

  1. Make sure to follow the steps of your Ice Cream Maker. In my case, I let my Ice Cream Maker Attachment sit in the freezer for a minimum 24 hours.

  2. Using a small saucepan with boiled water or a microwave, melt all the ingredients listed in the chocolate mix. If it's too grainy, add a touch more whole milk until smooth. Keep warm.

  3. In a medium saucepan, over medium heat, warm up the Whole Milk, Heavy Cream, Sugar and Vanilla Extract. Stir to combine. Try not to get this to boil, but almost hitting a gentle simmer.

  4. In a separate medium sized bowl, whisk the 3 egg yolks and add 1/4 of the hot milk/cream mixture and whisk continuously and slowly (making sure not to scramble and cause the eggs to curdle). If it does, that's okay, we can strain!

  5. Slowly pour and whisk the now hot egg milk mixture, back into the saucepan with the rest of the milk/cream mix. Let it heat back up before coming to a boil (approx. 160 degrees Fahrenheit). Remove from stove.

  6. Pour the contents into a new medium sized bowl and slowly whisk in your chocolate mix. Note that they should be around the same temperature. If the chocolate has cooled, warm it up slightly and then add to your cream mix.

  7. Slowly whisk in your stout beer until combined. Taste. If it needs a bit more sugar or salt, adjust accordingly. If you want to add more beer, be mindful of the ratio, add more beer, than add the same ratio of cream, but not by much (approximately 1 - 2 tbsp max)

  8. Cover and leave in the fridge for a minimum 4 hrs. In the meantime, cut your cherries into quarters and throw into the freezer.

  9. Once the mix has chilled, throw your cherries into the fridge to allow it to thaw slightly, while you prepare your Ice Cream Maker. Set up the attachments and add the chilled chocolate mix and cherries and churn. Let this churn for a minimum 30 minutes.

  10. Add to a freezer, air tight container, and let this solidify in the freezer for 2 hours.

  11. When it comes time to serving, put the chocolate stout ice cream sit into the fridge and allow it to slightly thaw for 10 minutes to ensure for easy scooping.

Recipe Notes

I'm sharing a recipe that would be typically a little more than half of the portion you would make for the Kitchen Aid ice cream maker attachment. It can definitely handle at least 1 cup more, but the recipe was so perfect as is, I didn't adjust it.

Taste the liquid before it goes into the fridge to chill. My first batch I could tell it needed a touch more sugar so I added 1 tbsp of granulated sugar and stirred. It was pure magic. It's going to also taste very chocolately, but it balances out once it freezes!