Friday, December 2, 2005

Dark Chocolate Stout Ice Cream

7 ounces dark chocolate chocolate, finely chopped
1 cup whole milk
1/2 cup sugar
pinch of salt
4 large egg yolks
1 cup heavy cream
3/4 cup Youngs Double Chocolate Stout
1 1/4 teaspoon vanilla extract

In a saucepan, heat the milk (just the milk, not the cream too), salt and sugar until warm.

Place the shaved chocolate in a bowl and set a mesh strainer over the top.

In another small bowl whisk the egg yolks

VERY slowly, drizzle the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks mixture back into the saucepan and place on medium heat.

Continue to cook, scraping the sides and bottom of the pan, stirring continuously, just until the mixture coats the spatula.

Pour the mixture through the strainer over the dark chocolate, then stir until the chocolate is melted and the mixture is smooth.

Whisk in the Stout, vanilla and cream. Place bowl in a much bigger bowl full of ice to super chill it, placing it in the refrigerator until thoroughly cold.

Freeze in your ice cream freezer according to manufacturer's directions. Makes about a quart.

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