You are in for a treat because July 7th was World Chocolate Day – who knew? To celebrate, Debra and I tried to think of something chocolate to make and share with everyone. But, I was torn. I’ve been anxious to share a video that we shot last summer with head brewer Caleb Staton of Upland Brewing Co. in Bloomington, Indiana; in fact, their Wheat Ale was one of the first Indiana beers Debra tried several years ago, and we’ve both been fans every since – check out my Shandy post.
So, how could I possibly combine World Chocolate Day with a beer post?? Well this book came to the rescue with a recipe for a Chocolate Ice Cream with beer – and it absolutely rocks!
The only substitution I made was in swapping out the Guinness Stout for Upland Brewing Company’s Bad Elmer’s Porter. Stout and porter beers are the same thing: dark, rich, malty and even chocolatey – so this beer makes the perfect ingredient for chocolate ice cream. The beer is subtle and enhances the chocolate, giving it a deep, bold and rich flavor. It adds that extra certain little something that makes you want to go back for more . . . like I need more motivation . . . Debra, who admittedly isn’t a big chocolate ice cream person, was even ‘oohing and ahhing’ over this one.
So, enjoy the video. Go make this ice cream. And, hey – happy World Chocolate Day!
CHOCOLATE PORTER ICE CREAM
Slightly adapted from David Lebovitz “The Perfect Scoop”
Makes about 1 quart
- 7 ounces dark chocolate, finely chopped (54% cacao)
- 1 cup whole milk
- 1/2 cup sugar
- Pinch of salt
- 4 large egg yolks
- 1 cup heavy cream
- 1 cup Upland Bad Elmer’s Porter
- 1 teaspoon vanilla extract
- Place chocolate pieces in a bowl and set a fine mesh strainer over the top
- Place milk, sugar, and salt in a medium saucepan and heat to low simmer
- In a separate medium bowl, whisk together the egg yolks and slowly add warm mixture to the egg yolks, whisking constantly (called ‘tempering’); pour warmed egg yolks back into the saucepan
- Stir the mixture constantly over medium heat until the mixture thickens and coats the back of a wooden spoon – make sure you scrape the bottom of the pan to avoid scorching
- Pour custard through the strainer over the chocolate (this eliminates any chance some of the egg has scrambled – not what you’re looking for here); stir until all the chocolate is melted and has a smooth texture
- Whisk in cream, Porter and vanilla
- Set over an ice bath and stir until cool
- Chill ice cream base thoroughly in the refrigerator; freeze in your ice cream maker according to the manufacturer’s instructions