In a world where fro-yo popularity is on the rise, I’m more of a traditional ice cream person. Well, ok…I guess I’m saying go big or go dairy! Full fat and egg make for that creamy, custard-y, frozen deliciousness that I’m a real sucker for. Portland is on to something with its creameries and local restaurants churning out unique, ice cream-based creations — flavors that are super hot in a treat that’s hella chill. I love a zesty ginger-turmeric invention or a bourbon cone, but for this recipe I had to go with my very own chocolate porter recipe. It’s become a household favorite, and I think you’ll have trouble saving any for later, too!
Shannon Feltus is the cook-creative-brainiac-grower behind Urban Farm Foods. She’s committed to providing the freshest food the seasons have to offer, whether that means working with local farmers or harvesting produce right from her own backyard. You can find her at the Hillsboro Farmer’s Market and at Feastly PDX!
Chocolate Porter Ice Cream
- 2 cups heavy whipping cream
- 2 whole eggs
- 1 egg yolk
- 1/2 cup and 2 tablespoons white sugar
- 1 1/2 cups chocolate porter beer
- Make the porter reduction: bring the beer and the 2 tablespoons of sugar to a boil. Then reduce heat to a simmer until the liquid thickens to a syrup-like consistency. Set aside to cool.
- Make the ice cream base: whisk together the cream, whole eggs, egg yolk, and remaining sugar.
- When the porter reduction has cooled, add it to the ice cream base. Cool mixture in the refrigerator before churning.
- Churn according to ice cream maker directions! For extra flavor and texture, add in crushed cookies or chocolate chunks after ice cream has reached a smooth consistency.
- Scoop churned ice cream into a container and freeze immediately. Freeze for at least 2 hours before serving.
Want to learn more about Shannon? Check out our feature on her here.