I don't have many pics of this, because I only just made up the recipe today. I don't usually take pics on the first try, since I'm so focused on getting it to turn out right. It turned out wonderfully, with a very deep flavor profile.
My inspiration for this ice cream was the chocolate stout cupcakes I made today. As I always do, I tasted a tiny bit of the batter before I scooped it into the cups and put it in the oven. If you consider the other ice cream recipes I've made up (dark chocolate brownie, red velvet cake), you shouldn't be surprised that they, too, came from tasting batter and wishing it could be ice cream.
So, go out and get yourself a nice beer. Get more than one bottle, especially if you want to try those cupcakes, too. I'm going for a dark, sweet stout here. I hear tell there's a wonderful double-chocolate stout out there, but there are serious limitations on alcohol here in Utah, so I haven't been able to find it yet. Today, I used Samuel Adams Cream Stout. Pour out one cup of it. I used an Oxo 1-cup measure and poured slowly, letting the foam settle.
Now you're going to set some stuff aside. In a small mixing bowl (I'd say 4-6 cups ought to do it), mix 1 cup sugar, 1/2 c cocoa powder and 6 egg yolks. Set them aside.
The foam ought to be just about gone on the stout. Pour the stout into a small saucepan, along with one cup of half and half. Turn on the stove to medium high. Whisk frequently, until the temperature reaches 180 degrees F, enough to coat the back of a steel spoon.
Transfer 1/2-1 cup of the stout-half and half mixture to the mixing bowl, stirring constantly. Once it has been incorporated, pour the contents of the mixing bowl back into the saucepan. Cook on medium-low heat, stirring frequently, for a couple minutes until it has thickened a little. Remove from heat, and allow to cool for a minute or two.
Pour into a clean bowl or container. Whisk in the cold sour cream. Refrigerate until temperature reaches 40 degrees F.
Mix together chocolate mixture, heavy whipping cream, and bailey's irish cream immediately prior to freezing. Freeze according to your machine's instructions.
If you give it a try, let me know how you liked it!
1c stout
1c half and half
1 c sugar
1/2 c cocoa powder
6 egg yolks
3/4 c sour cream
1.5 cups heavy whipping cream
1.5 T bailey's irish cream
