Bittersweet Chocolate And Stout Beer Ice Cream

Serves: 2

Irma Bergnaum

1 January 1970

Based on User reviews:

53

Spice

44

Sweetness

47

Sourness

44 mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1

Heavy Cream (pint)

3 cup

Sugar

Directions:

1

Heat the heavy cream in a saucepan over medium-low heat until it begins to bubble

2

Remove from the heat and stir in the chocolate and sugar until melted

3

Slowly stir in the stout beer

4

Cover and refrigerate until completely cooled

5

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency

6

Transfer ice cream to a two-quart lidded plastic container; cover surface with plastic wrap and seal

7

For best results, ice cream should ripen in the freezer for at least 2 hours or overnight