Chocolate Stout Ice Cream with Chocolate Bourbon Swirl
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • Chocolate Bourbon Sauce
  • ⅔ cup whipping cream
  • 2 tablespoons golden brown sugar, packed
  • 6 ounces bittersweet or semisweet chocolate
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • Chocolate Stout Ice Cream
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup chocolate stout beer
  • 4 egg yolks, preferably room temperature to help prevent curdling when adding hot liquids
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • Ice (optional)
  1. Chocolate Bourbon Sauce
  2. Chop chocolate into smaller, easier to melt pieces.
  3. Stir together sugar and whipping cream in a small saucepan over medium-high heat until the mixture comes to a gentle boil.
  4. Reduce heat and add chocolate, stirring until the chocolate melts and is fully incorporated into the sweetened milk.
  5. Remove from heat and whisk in the bourbon and vanilla until the chocolate sauce is smooth.
  6. Set aside to cool while preparing ice cream.
  7. Chocolate Stout Ice Cream
  8. In a medium saucepan, bring the milk and cream to a boil over medium-low heat then set aside to cool for a few minutes.
  9. Using a small saucepan, bring the chocolate stout to a boil over medium-low heat and reduce by half. (Keep an eye on the heat, as it will boil over if not watched.) Once reduced, remove from heat to cool a few minutes.
  10. In a medium mixing bowl, whisk together the egg yolks, sugar and vanilla extract. Whisk in a few tablespoons of the hot milk and cream (this is to prevent the eggs from curdling when the hot liquid is added), then slowly stir in the cream mixture a little bit at a time until fully incorporated.
  11. Pour the mixture back into the saucepan and whisk in the beer reduction.
  12. Cook the custard over medium heat, stirring frequently as not to scald. Remove from heat once the mixture is thick enough to coat the back of a spoon or your whisk wires.
  13. Strain the custard into a bowl -- whisk the top of your sieve while you pour for best results, and refrigerate for at least 2 hours or overnight. OR you can take the smaller bowl and put it into a larger bowl half-filled with ice and whisk for 10-15 minutes to make the custard as cold as possible for freezing in your ice cream maker.
  14. Freeze the custard in an ice cream maker according to the manufacturer's instructions. (It will not be completely frozen when finished and will seem like soft serve, which is good for the chocolate swirl blending.)
  15. Put the soft ice cream in a large container and dot the top with about ¼-1/2 cup of the chocolate bourbon sauce.
  16. Take a knife and swirl the chocolate sauce into the ice cream. Don't worry if it doesn't seemed very "swirled" as you add it, the ripple comes from scooping out the ice cream.
  17. Freeze for at least 3-4 hours until set.
Cooking time includes freezing. Will only need about ⅓-1/2 of the bourbon chocolate sauce, but half batches failed in testing. Use the leftovers as a dipping chocolate for fruit or pieces of pound cake. Depending on the capacity of your ice cream maker, this recipe is easily doubled for a double batch. (No need to double the amount of chocolate bourbon sauce.) Chocolate sauce recipe adapted from Epicurious:
Recipe by sarah sprague at