Steps

Mix cornstarch in about two tablespoons of the milk to make a slurry. Set aside.

Mix the creme fraiche with the salt.

Combine the remaining milk, the heavy cream, sugar and cane syrup over medium heat. Heat to a rolling boil and cook for four minutes.

Remove from heat and let rest for five minutes.

Gradually whisk in the cornstarch slurry. Bring back up to a boil and cook until slightly thickened about one minute, or until it clings to the back of a spatula or spoon. Remove from heat.

Temper the hot milk mixture into the creme fraiche/salt mixture until smooth.

Add the cocoa and whisk to combine.

Add the stout and mix well.

Refrigerate until cool.

When cool, divide in half and, working in batches, add mixture to canister of ice cream maker and freeze.

When the ice cream freezes to the consistency of pudding, add 1/4 cup of chocolate chunks and 1/2 C. pretzels.

Freeze until thick and creamy.

Pack into storage container and press sheet of parchment paper on top to keep ice from forming. Seal with airtight lid. Freeze.

Repeat with the second batch when canister of ice cream maker has a chance to refreeze.

Leftovers can be kept in freezer for one week.

Stout Chocolate Chunk Pretzel Ice Cream

Ingredients

get cookin’ with kittch