Espresso Stout Ice Cream

Espresso Stout Ice Cream:
adapted from Jeni's Splendid Ice Cream at Home

2 cups whole milk
1 1/2 tbs cornstarch
3 tbs cream cheese, softened
1/8 tsp fine sea salt
1 1/4 cup heavy cream
2/3 cup sugar
2 tbs light corn syrup
2 tbs dark-roast coffee beans, coarsely ground
1/2 cup very dark stout
1/4 cup cocoa nibs

1    mix 2 tbs milk with cornstarch in a small bowl and whisk together
2    whisk cream cheese and salt into a bowl until smooth
3    combine the rest of the milk, cream, sugar & corn syrup in a saucepan
4    bring to a boil and boil for 4 minutes
5    remove from heat and stir in the coffee grounds, steep 5 minutes
6    strain the milk mixture through cheesecloth and squeeze the cheesecloth
      to extract all the liquid
7    return the mixture to the saucepan and whisk in the cornstarch mixture
8    bring to a boil again and stir frequently with a rubber spatula until thickened
      about 1 minute
9    remove from heat
10  whisk the hot mixture into the cream cheese
12  mix in the stout and stir it all together well
13 cover the bowl in plastic wrap and refrigerate overnight
14 make the ice cream according to your ice cream maker's directions
15 mix in the cocoa nibs and store in freezer

Goes fabulously with a chocolate stout cake :)

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