I have to admit that I am not a coffee lover. For better or for worse I do not turn to a cup of joe on those morning when sleep alludes me. I was so disappointed after my first taste proved that things do not indeed have to taste the way they smell. Pair that with the fact that caffeine doesn’t actually help me stay awake and returning for a second try just didn’t seem worth it. I mean I like a frozen caramel latte as much as the next person, but really how much of that is coffee and how much is well, just sugar.  This, however, is different. Apparently adding beer to your coffee makes it tastes like you hoped it would it smells. You might even be able to pass this off for breakfast food – you need caffeine in the morning, right?

Chocolate Coffee Stout Ice Cream
Makes about 1 quart

Ingredients:
7 ounces milk chocolate, finely chopped
1 cup whole milk
1/2 cup sugar
Pinch of salt
1 cup coffee beans
4 egg yolks
1 cup heavy cream
3/4 cup coffee stout
1 teaspoon vanilla extract

Directions:
Combine the milk, sugar, salt and coffee beans in a medium saucepan and place over medium heat. Once the mixture is warm, cover, remove from heat and allow to steep for 1 hour. Meanwhile, place the chocolate pieces in a large bowl and set a strainer on top.

Uncover and rewarm the coffee mixture. Meanwhile, whisk together the egg yolks, sugar and salt in a medium bowl. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the entire mixture back into the saucepan and place over medium heat. Stir constantly with a until the mixture is thick enough to coat the back of a spoon. Pour the custard through the strainer over the chocolate and press on the beans to extract as much flavor as possible. Discard the beans and stir until the chocolate has melted. Once the mixture is smooth, whisk in the stout and vanilla. Place over an ice bath and stir until cool, then refrigerate until completely chilled before freezing in an ice cream maker according to manufacturer’s instructions.

Source: Adapted from The Perfect Scoop by David Lebovitz

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