Milk Chocolate Stout Ice Cream
Prep Time
30 mins
Cook Time
30 mins
Chill Time
4 hrs
Total Time
1 hr

This lightly sweet Milk Chocolate Stout Ice Cream includes stout beer, such as Guinness, so it's definitely not for kids! Smooth and creamy, it's a chocolately, malty homemade ice cream that's perfect straight from the freezer. A wonderful adult ice cream. 

Course: Dessert
Cuisine: American
Author: Leona Konkel
  • 7 oz milk chocolate (in pieces) (I used Ghirardelli milk chocolate chips)
  • 1 cup milk (1% or 2% is fine)
  • 1/2 cup sugar
  • a pinch of salt
  • 4 egg yolks
  • 1 cup heavy cream
  • 3/4 cup stout beer (such as Guinness, which is what I've used)
  • 1 teaspoon vanilla
  1. Place milk chocolate pieces in a bowl large enough to hold the ice cream mixture. Heat milk with sugar and salt in a saucepan. Gradually whisk the hot milk into the egg yolks in a separate bowl, then return to the saucepan. Cook over medium heat, stirring constantly, until mixture coats a spoon. Pour custard through a strainer (don't skip this; it removes clumps) over the milk chocolate; stir until smooth. Add heavy cream, stout beer, and vanilla.
  2. Chill mixture several hours or overnight. Churn in your ice cream maker according to the manufacturer's directions. Scrape ice cream into a freezer-safe container and freeze for a few more hours to allow the ice cream to firm up. It scoops well straight from the freezer.
Recipe Notes

adapted from The Perfect Scoop