Hazelnut Chocolate Stout Ice Cream

Heeeyyyy.  Did you know we were coming up on Memorial Day weekend? Sure surprised the hell out of me. I figured it was time to get my summer game face on, and I’m doing it with this hazelnut chocolate stout ice cream.

By hazelnut and chocolate I mean Nutella. By stout I mean Guinness.  Dudes, I’m serious here. I’ve also got brats, so game on indeed.

If I’m going to be straight with you, I’ve had the ice cream maker going for a few months already, but have been sticking with some tried and true favorites.  I figured it was time to mix it up a bit and use up a few things that had been sitting for a while in my fridge and pantry and here we go.

At first, I was a little worried that the flavor combo screamed winter or fall more than spring and summer. However, in reality, Guinness is quite a light beer, and the amount of Nutella I added to the mix was enough for a chocolatey essence, but not too much to overpower. As you can see from the color of this ice cream, rich it is not. Delicious, indeed, that it is.

Side note: if you’re looking for something that just SCREAMS summer, this basil with sugared strawberries is IT.

Any doubt I had about my decisions in this ice cream were immediately quashed when I tasted the base.  Is good.

It’s good alone. It would be an awesome base for a bomb sundae and even great in some sort of soda-float thing (though admittedly I’m not quite sure how that would go, but I trust the internet would).

If you’re readying your social distanced Memorial Day plans and hope to spent it surrounding a grill, a few suggestions for said grill: parmesan crusted pork, bobotie burgers, salmon burgers, elote dip.  So many more, so check the archives!

Hazelnut Chocolate Stout Ice Cream

May 21, 2020

Servings: 4-8

Cook: 15 min

Total: 4 hr

Difficulty: Medium

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Hazelnut Chocolate Stout Ice Cream combines the creaminess of Nutella and a hint of Guinness for the most surprising frozen treat!

By: Chrissy

Ingredients

• 2 cups whole milk
• 1 TB plus 1 tsp cornstarch
• 1 1/4 cup heavy cream
• 3 TB powdered milk
• 2/3 cup sugar
• 2 TB light corn syrup
• ¼ cup chocolate hazelnut spread
• 1/2 cup stout beer

Directions

• Step 1 Mix the cornstarch with about 2 TB of milk to create a slurry. Set aside.
• Step 2 Combine the milk, heavy cream, sugar and corn syrup in a 4 qt. saucepan. Bring to a rolling boil, and boil for 4 minutes. Add the hazelnut spread, and whisk until melted and incorporated. Remove from the heat and gradually whisk in cornstarch slurry.
• Step 3 Return the mixture to a boil and cook about 1 minute until slightly thickened. Sprinkle the powdered milk on top and whisk until there are no lumps. Add the beer and combine well. Refrigerate overnight or until completely cool.
• Step 4 Place the ice cream mixture in the bowl of your ice cream machine and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container and freeze.