Food Pairings

Stout Chocolate Chip Ice Cream with Blueberry Syrup

August 12, 2015
Stout Ice Cream

While the other half of our planet is snuggling up to crackling fires, downing pints of warm stout to get through the southern winter, we too can enjoy a nice dark beer even with the mercury at its highest. I personally love a good stout year-round, but for those who say there is enough roasting going on as it is, we offer this alternative take on America’s favorite summertime dessert. The stout’s deep malt flavor will combine with the cream and sugar to create a complex scoop of delight. With the blueberry’s tart sweetness covering it, I guarantee you won’t let a drop hit the burning pavement.

We roast the malt. You brew it, chill it, and mix it with cream, combining two great DIY projects, beer and ice cream. Our St Patrick’s Irish Stout Deluxe Refill brings even more toasty dark flavor to the mix.  You’ll be searching less for chunks of chocolate, and savoring the ice cream more. Top it all with Oregon Blueberries, available through us, to complete the chill experience with a superfood flair.

Ingredients

  • 2 cups heavy whipping cream
  • 1 ½ cups whole milk
  • 1 cup white sugar
  • 1 vanilla bean
  • 6 egg yolks, beaten
  • 12oz Mr. Beer St. Patricks Stout beer
  • 12oz semi-sweet mini chocolate chips
  • 1 can of Oregon Blueberries in Light Syrup

Directions

  1. Heat cream, milk, and sugar in a saucepan on medium until sugar has dissolved, about 5 minutes.
  2. Split the vanilla bean lengthwise with a knife and scrape seeds into cream mixture. Add bean to mix and  bring to a boil. Remove from heat and dispose of bean.
  3. Put yolks into a bowl and whisk in 1 cup of the hot cream mixture. Whisk egg yolk mixture back into the cream mixture in saucepan and return to medium heat. Whisk constantly until slightly thickened, about 2 ½ minutes. Do not allow to boil. It is done when it will coat the back of a spoon.
  4. Transfer cream mixture to a bowl and chill overnight.
  5. In a different saucepan, reduce stout over low heat until  2/3 of a cup remains, 10-15 minutes.  Transfer stout reduction into a different bowl and chill overnight.
  6. Whisk chilled cream mixture and chilled stout reduction. Add to an ice cream maker and freeze according to manufacturer’s directions until it reaches soft serve consistency. Stir in chocolate chips. Transfer to a 2 quart container, cover and freeze overnight (at least 2 hours).
  7. Blend can of blueberries and serve over ice cream, hot or cold.

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