Sunday, December 28, 2014

Victoria Freehouse double chocolate ice cream recipe

EDWARD STROJAN adapted this recipe from America's Test Kitchen.


1 vanilla bean, split

3 1/2 cups cream

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  • 2 1/2 cups milk

    1/2 cup plus 4 tablespoons sugar

    2/3 cup corn syrup

    1/2 teaspoon salt

    12 egg yolks

    40 ounces chocolate stout

    4 heaping tablespoons molasses

    12 ounces dark chocolate

    Splash of brewed coffee

    Chill an 8- or 9-inch-square metal baking pan in freezer.

    Combine vanilla bean and seeds with cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup and salt in saucepan and heat while stirring until mixture is steaming (175 degrees). Remove saucepan from heat.

    Whisk egg yolks and remaining sugar in bowl until smooth, about 30 seconds. Slowly whisk 1 cup heated cream mixture into egg yolk mixture, return to saucepan and cook over medium-low heat, stirring, until thickened.

    Immediately pour custard into large bowl with chocolate bars and stir to melt. Let cool. Transfer 1 cup custard to small bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and cool completely, at least four hours.

    In a medium saucepan, heat beer, coffee and molasses slowly till mixture is reduced by a quarter. Remove from heat, pour into a bowl and refrigerate to cool.

    Take out custards and cooled stout mixture and combine into the large bowl of custard. Stir until frozen custard fully dissolves.

    Strain custard through fine-mesh strainer and transfer to ice-cream machine. Churn until mixture resembles thick soft-serve ice cream and registers 21 degrees. Transfer to frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour.

    Transfer ice cream to airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours. Serve.

    Ice cream can be stored for up to 5 days.

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