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Chocolate Stout Ice Cream Sandwich

1 1/4 cups whole milk
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/4 cup unsweetened cocoa powder, sifted
1/2 cup granulated sugar
1/4 cup packed light brown sugar
4 large egg yolks
4 ounces semisweet chocolate, chopped
3/4 cup stout beer
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
4 ounces (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup stout beer, divided
crushed pretzels (about 1/2 cup), for rolling


Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath. In a medium saucepan, combine the milk, cream, vanilla, salt, cocoa and granulated sugar. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes. In a medium bowl, whisk together the egg yolks and the brown sugar until well combined. Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed. Whisk the egg milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and registers around 175F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture. Immediately strain the mixture through the fine strainer into the prepared ice bath. Stir in the chocolate until melted and smooth. Add the stout, stirring to combine. Cool the custard in the ice bath until it reaches room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day. Pour the chilled mixture into an ice cream maker. Freeze according to the manufacturers directions. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream surface and freeze until it is firm and the flavor is ripened, at least 4 hours.

Source: www.foodrepublic.com