Rick Bayless Creates a Chocolate and Beer Ice Cream Dish

Rick Bayless Creates a Chocolate and Beer Ice Cream Dish
Rick Bayless and his Chocolate Chile Ice Cream
Robin Marchant/Getty; Courtesy Bohemia

updated 08/10/2012 at 12:00 PM EDT

originally published 08/12/2012 04:30PM

Matthew McConaughey served it at his wedding. Snooki pushed a pack of it along in a baby stroller. Even U.S. Secretary of State Hillary Clinton couldn't resist throwing one back on an April trip to Colombia.

Beer: It's a beverage staple. In case you weren't celebrating International Beer Day (an annual celebration since 2007) last Sunday, PEOPLE.com has a refreshing (and sweet tooth-satisfying) recipe from celeb chef Rick Bayless that you can slurp down while you take in the final games of the Summer Olympics.

Chocolate Chile Bohemia Ice Cream

By Chef Rick Bayless, whose restaurants include Los Angeles's Red O Mexican Cuisine and Chicago's Frontera Fresco
• 1 large pasilla negro chile (stemmed, seeded and de-veined)
• 1½ cups half-and-half
• 2 oz. Mexican chocolate, chopped into small pieces
• 3 oz. semi-sweet chocolate, chopped into ¼-inch pieces
• 4 egg yolks
• ½ cup sugar
• 1½ cups heavy whipping cream
• 1½ tsp. pure vanilla, preferably Mexican
• ¼ cup dark beer (recipe recommends Bohemia beer)
1. In a small skillet over medium heat, toast the chile, pressing it flat against the skillet with a metal spatula until it is very aromatic (about 10 seconds per side). Place it in a small saucepan, and add the half-and-half, Mexican chocolate and the semi-sweet chocolate. Heat over medium until steaming (but not boiling). Remove from heat. Cover and let steep for 10 minutes, and then pour into a blender jar and process until the chile is completely pureed.

2. Set up a four-quart saucepan, filled halfway with water, into which you can nestle a three-quart stainless steel bowl. Bring the pot of water to a boil over high heat while you're preparing the custard base. Reduce the temperature under the pot of boiling water to maintain a gentle simmer.



3. In the three-quart stainless steel bowl, whisk together the egg yolks and sugar until thoroughly combined. Then whisk in the chile-infused chocolate mixture. Set the bowl of custard base over the simmering water and whisk frequently, scraping down the sides of the bowl regularly with a rubber spatula until the mixture thickens noticeably (about five minutes). The custard is sufficiently cooked when it reaches 180 degrees F on an instant-read thermometer. For the finest texture, strain the mixture through a fine sieve into a clean bowl.

4. Fill a large bowl halfway with ice. Nestle the bowl of strained custard in the ice bath. Whisk the mixture until it is completely cool. (Refrigerate if not using immediately.)

5. Stir the heavy cream, vanilla and beer into the base. Freeze in an ice cream freezer. Scrape into a freezer container and freeze for several hours to firm.

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