Desserts
Milk Chocolate Stout Ice Cream
Ingredients
- 900g Milk
- 1,500 mL Cream
- 520g Sucrose
- 16g Vanilla paste
- 1,232 mL Beer, preferably Begyles Oatmeal Coffee Stout
- 400g Glucose powder
- 40g Stabilizer
- 400g Malted milk powder
- 75g NFMP (toasted 3 minutes at 350°F)
- 20g Salt
- 240g Yolks
- 480g Jivara milk chocolate
Preparation
Bring milk, cream, sucrose, vanilla and beer in a saucepan to a simmer. Combine dry ingredients and whisk into mixture. Temper in yolks. Cook to 78°C. Strain over chocolate. Whisk well; chill over ice bath. Strain again and spin in ice cream maker.
Pastry chef Nicole Guini, Avec, Chicago, IL , from Food Fanatics Magazine®