Mexican Chocolate Stout Ice Cream

Chocolaty, spicy, cinnamon-y, and boozy all describe this Mexican Chocolate Stout Ice Cream. This ice cream left a little heat on the back of the throat from the Mexican chili peppers in the stout. The kick just kept me wanting more.

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To get pictures for this post, I totally HAD to eat ice cream before dinner :) It was my first time making beer ice cream and ice cream for that matter- it was a lot of fun and not super difficult! The custard is the hardest part but once that is done the hard work is over :)

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The Mexican Chocolate Stout by Copper Kettle Brewing Company just recently made it into liquor stores! I was super excited because I had been wanting to make ice cream with it, among other things. When I made the Mexican Chocolate Stout Crepes before I had to get a growler but now it is sold in bombers (22 oz) :)

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Mexican Chocolate Stout Ice Cream

12 ounces Mexican Chocolate Stout
A pinch of salt
1/2 cup sugar
6 egg yolks
2 cups heavy cream

Start by reducing 6 ounces of beer. Put it in a pan on medium-low heat. Keep it at a simmer and watch it so it does not overflow. Add the reduced beer with the other 6 ounces.

Note: This beer has spicy notes from the Mexican chili peppers so if you desire less of a kick, reduce only 4-5 ounces of beer.

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Prepare ice bath- put ice and cold water in a large stainless steel bowl.

To make the custard whisk together sugar, salt and egg yolks in a saucepan. Add the cream. Turn the heat on medium-low and begin whisking constantly. Make sure to constantly be scraping across the bottom of the pan to ensure the eggs are not scrambling. If you have a thermometer this can be used to check when the custard is done (175-180 F). However, I do not have one so I used the trail test- dip a spoon in the custard, pull it out, swipe your finger across the back and if it leaves a trail then it is done.

Note: If you do not have the ability to make an ice bath, putting the custard in the fridge is fine.

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Strain the custard into a stainless steel bowl. Place this bowl in the ice bath or in the fridge. If using the ice bath, add the beer and then after reaching room temperature, transfer bowl into the fridge to chill for several hours (I left mine for 24 hours because I did not have time to complete it since I was not using ice cream maker). If using the fridge to stop the custard from cooking, I would leave it in there for an hour before adding the beer.

Note: If the custard does not come out beautifully smooth but still tastes good, run it through the blender to get it smooth.

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Place ice cream in machine or for instructions on making the ice cream without a machine go here. I did not continue mixing mine for as long as I should have but it still turned out good for not having a machine. It was a little slushy but the flavors and everything made that unimportant.

For more detailed instructions on making beer ice cream go here.

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I had a few puffs leftover from Cream Puffs so I decided to fill them with some of the ice cream since Suzanne from apuginthekitchen mentioned she likes hers filled with ice cream :)

Happy Monday!

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Music For Your Ears:

~Far Nearer by Jamie xx

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17 responses to “Mexican Chocolate Stout Ice Cream

  1. This is everything I’ve always wanted in an ice cream: beer and heat! I’m really wishing I had access to a mexican chocolate stout right now. Perhaps I’ll give it a try with a regular chocolate stout and a little pinch of hot chili powder. Looks delicious!

  2. you did it you did it!! Congrats and it looks amazing and delicious. You’re right that it’s really very simple to make something so incredible. What’s up next? ;-)

    • Thank you!! I saw your ice cream post as well :) Chocolate Stouts are awesome!! You can use your favorite :) I love the spicy kick in this one but I know not everyone has access to this beer :(

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