Celebrate St. Patrick’s Day in style…with a bowl of this Chocolate Stout Ice Cream!
Can we talk about taste buds for a minute or two? They say that our taste buds change every seven years. I’m not sure how scientifically accurate that is, but I completely agree that our palate changes as we get older. Our taste buds can recognize five different tastes: sweet, sour, salty, bitter and savory (aka umami). I know that my tastes have changed as I’ve grown older.
I used to hate “stinky” cheeses. Blue cheese was this odd creation that I steered clear of at all costs. After all, who in their right mind wants to eat moldy cheese? But then it happened. I tasted a bit of my wife’s blue cheese dressing, and I didn’t hate it. I didn’t like it, but I didn’t hate it. Fast forward a couple of years, and now I love blue cheese. Same thing with olives. I couldn’t stand them when I was a kid, and now I love a good green olive. Go figure.
I’ve also noticed that my tastes in beer have changed over the years, too. When I first started drinking beer, I could barely handle the ubiquitous light American beer. I thought it tasted awful. Guess what? I still think it tastes awful…but for an entirely different reason. Now I really love a good strong-flavored beer. Given a choice, I’ll always opt for an American-style IPA loaded with citrus flavor and cascade hops. But I’m happy with any strongly flavored beer.
Take Guinness for example. I thought Guinness was so heavy and thick. I’d laugh and say that I preferred to drink my beer rather than eat it with a spoon. Now I’ll gladly reach for a nice, dark Guinness. With St. Patrick’s Day coming up, I wanted to play around with using Guiness in a recipe. This classic Irish stout pairs quite well with chocolate, and I was tempted to bake up a cake of some sort. But then it hit me. Ice cream. I needed to make Guinness ice cream!
Chocolate Stout Ice Cream
So why exactly do you want to make ice cream while there is still snow on the ground? Well, for St. Patrick’s Day, of course. It’s one of those days when you get a free pass (like spraying your hair green). If you want to be the star of your St. Paddy’s Day shindig, then pull out a batch of this homemade Chocolate Stout Ice Cream.
My wife and I have already devoured this batch of ice cream, and we have plans to make more soon. I’ve made a lot of different ice creams in the past, and my wife and I both agreed that this Chocolate Stout Ice Cream is one of our favorites. You can’t necessarily pick out the Guinness flavor, but it definitely adds a depth of flavor. I can assure you that this ice cream will be a party favorite…even among those that think they don’t like Guinness!
So grab a pint of Guinness and a bowl of this Chocolate Stout Ice Cream…that way you can drink your beer and eat it with a spoon. Happy St. Patrick’s Day!
Did you make a batch of this Chocolate Stout Ice Cream at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog)!
Chocolate Stout Ice Cream
- 12 oz. stout or other dark beer
- 1 cup whole milk
- ¼ tsp salt
- ¾ cup sugar
- 6 egg yolks
- 2 cups heavy cream
- 4 oz. bittersweet chocolate melted and cooled
- 1 Tbsp vanilla extract
- Place the beer in a medium saucepan. Bring to a boil, reduce heat and simmer until it reduces to about 1/3 cup. (~15 minutes) Set reduced beer aside.
- Place the milk in a medium saucepan. Heat over medium-low until it just begins to simmer.
- While the milk is heating, whisk together the salt, sugar and egg yolks in a medium bowl. Gradually pour the hot milk into the egg yolks; whisking vigorously the entire time.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens noticeably and coats a wooden spoon. (~6-7 minutes) (Note: Do not let the mixture boil.)
- Remove mixture from heat and add the heavy cream, melted bittersweet chocolate, vanilla extract and reduced beer; stir until well combined. Pour the mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate overnight.
- Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's directions.
- (Optional) If you desire a firmer ice cream, transfer the finished ice cream into the freezer for a couple of hours.
Looking for more tasty ice cream recipes? Check out these other favorites, too: