Intoxicating Chocolate Ice Cream
5 servings
360 minutes
Alcoholic chocolate ice cream is an unusual dessert where the exquisite taste of milk chocolate combines with the bitter notes of dark beer. This dessert is sure to please fans of gastronomic experiments. Its origin traces back to European cuisines, where beer notes often complement sweet dishes, adding depth to their flavor. The delicate, creamy texture with a hint of vanilla and malty undertones makes this ice cream an ideal addition to hot summer evenings or cozy winter gatherings. It can be served in various ways: on its own, with chocolate crumbs, or even accompanied by caramel sauce. This ice cream is a wonderful way to surprise guests and enjoy the complex yet harmonious blend of sweetness and light hoppy bitterness.
1
Break the chocolate into pieces and place them in a large bowl. Place a sieve over the bowl.
- Milk chocolate: 200 g
2
Combine milk, sugar, and salt in a heavy-bottomed pot, mix. Place on medium heat and bring to a slight boil. Remove from heat.
- Milk 3.2%: 1 glass
- Sugar: 0.5 glass
- Salt: pinch
3
In a separate bowl, beat the egg yolks until pale yellow and airy. Gradually add hot milk to the beaten yolks while constantly stirring. Pour the resulting mixture back into the saucepan, return to medium heat, and cook, stirring constantly and scraping the edges and bottom of the pan. Cook the cream until thickened, but do not let it boil. Once the cream reaches the consistency of liquid sour cream, remove from heat.
- Egg yolk: 4 pieces
4
Strain the cream through a sieve into a bowl with milk chocolate. Remove the sieve and mix the cream until the chocolate is fully dissolved. Stir in the cream, vanilla extract, and dark beer. Mix well again.
- Milk chocolate: 200 g
- Cream 25%: 1 glass
- Vanilla extract: 1 teaspoon
- Guinness beer: 0.8 glass
5
Cool the cream in a cold water bath. Fill a large bowl halfway with very cold water and ice cubes. Place a pot with the cream on top. Stir the cream occasionally for about 30-40 minutes until it cools down.
6
Remove the ice cream pot from the water bath, tightly close the lid, and place it in the refrigerator for 4-5 hours to cool further.
7
After some time, take the ice cream out of the refrigerator, pour it into the ice cream freezer, and churn for 20-40 minutes. At the end of churning, the mixture will resemble softened ice cream. Fill a container with the resulting mixture and place it in the freezer for 3-4 hours until fully set.
8
If you don't have an ice cream maker, immediately pour the frozen mixture into a container and place it in the freezer. Take out the container and stir the contents every half hour until it sets.