Chef Galen Zamarra of Mas
New York, NY
Adapted by StarChefs.com
Yield: 8-10 Servings
- 2 cups heavy cream
- 2 cups stout
- 7 ounces granulated sugar
- 1 ½ teaspoons cocoa powder
- 8 egg yolks
Bring heavy cream and stout to a boil in a heavy-bottomed pot.
In a large bowl, mix sugar, cocoa powder and eggs, blending thoroughly.
Add a small amount of the stout cream to the bowl, whisking quickly
to temper the eggs. Add egg mixture to the pot and cook custard
until thick, whisking constantly. Cool mixture and then process
in an ice cream machine according to the manufacturer’s