I discovered this amazingly easy Stout Chocolate Sauce recipe, and immediately looked for something to put it on. This grown-up Black Hawk and Blueberries Ice Cream Pie was the result. Inspired by my foray into infusing fruit with beer, I decided to add blueberries to the ice cream to complement the dark beer and chocolate, and the whole thing was incredibly simple to make. The beery chocolate formed ripples of fudge in the ice cream, and the pie itself is very pretty. I think it’ll be a unique dessert offering while summer’s still in session.
Black Hawk Stout Chocolate Sauce
¾ cup Black Hawk Stout
2 Tbsp whole cream (or half and half)
½ cup chocolate chips (semisweet or bittersweet)
Pour the beer into a small saucepan and boil, reducing the beer down to ¼ of a cup. Stir the beer every now and then so it does not burn.
Once the beer has reduced, add the cream and chocolate chips. Stir over low heat until melted and smooth, then remove from heat.
Blueberry Ice Cream Pie
2-3 cups vanilla ice cream
1 small flat of blueberries
1 12-inch pie crust
Place the ice cream in a bowl and let soften a bit at room temperature.
Carefully mix in the blueberries, then spread into the prepared pie shell.
Pour the sauce over the top of the ice cream. Place the pie in a level spot in the freezer and freeze for about 4 hours, or until firm.
Some pie shells need to be baked (like the one I used) before putting in the ice cream. Be sure to check your shell before filling it!
Letting the pie freeze before pouring on the chocolate sauce may yield a smoother texture. I decided to go with the black and white, and drug a knife through it to make a marbleized effect.
What’s in your pie?
One great thing about this recipe is how versatile it is. What ingredients would you put in your ice cream pie concoction? Inspire us in the comments below!
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