Stout Ice Cream
2 cups (a cup is 236.588 ml) heavy cream
6 egg yolks
1/2 cup (a cup is 128 g / 4.5 oz) sugar
1 teaspoon vanilla extract
1/2 teaspoon sea salt
12 ounces stout beer
Bittersweet Hot Fudge
3 ounces bittersweet chocolate (70 percent cacao), rough chopped
1/4 cup heavy whipping cream
3 tablespoons light corn syrup
pinch sea salt
Heat cream in a heavy-bottomed sauce pan over medium-low heat. Stir in 1/4 cup sugar and 1/2 teaspoon sea salt.
Meanwhile, in a medium bowl, whisk egg yolks and remaining 1/4 cup sugar together.
When cream is starting to steam and small bubbles form along the edge, turn heat to low. Next, whisk 1/4 cup hot cream into yolks. Slowly add another 3/4 cup of cream, working in 1/4 cup increments. (This process tempers eggs so they don’t cook in the custard.)
Once eggs have been tempered, stir egg and cream mixture back into the warm cream. Heat over low heat, stirring almost constantly, 5 minutes. Mixture should thicken up enough to coat the back of a wooden spoon.
Remove from heat. Stir in stout and vanilla extract. Chill mixture in refrigerator 3 – 4 hours or set over an ice bath for a speedier chill.
Process custard according to your ice cream maker’s instructions. Spoon into a freezer-proof container with a lid (I use a Pyrex bread dish) and freeze at least 3 hours.
To make hot fudge, heat a double boiler over medium-high heat. Add chocolate pieces and stir until melted. Turn down heat so that water is bubbling gently. Stir in corn syrup and then 1/4 cup heavy cream. When mixture is smooth and shiny, turn heat to low until ready to serve. Scoop ice cream into dishes and drizzle with hot fudge.