If you haven’t noticed yet, my ice cream maker is quickly becoming one of my favorite kitchen appliances. Nothing compares to homemade ice cream in the freezer, no preservatives, no unpronouncable ingredients. Not that it makes it healthy by any means, but at least there’s no artificial gunk in my ice cream. And when I got David Lebovitz’s Perfect Scoop as a gift (you rock Amelia!) my fascination with making ice cream has slowly progressed to an obsession.
This is one of the first recipes I spotted when looking through the book for the first time. And since I had plenty of Guinness in the fridge from making the last batches of chocolate cupcakes with salted caramel buttercream. What better way to cope with leftover beer than to make ice cream?! Now many a skeptic would aruge that beer and ice cream don’t go together. If you’re one of those people, I dare you to try this recipe, then look me in the eye and tell my beer and ice cream don’t go together.
Heck, I don’t even LIKE chocolate ice cream. Never have, even as a kid. Always opted for anything other than chocolate ice cream. But this ice cream turned me into a chocolate ice cream believer. It’s chocolatey, it’s rich, not too sweet, and there’s just a little tang from the Guinness. If I didn’t tell you that was the Guinness, you’d never know. Between this ice cream and the chocolate cupcakes, I’m starting to believe that chocolate and beer not only go together, but really are soulmates.
Guinness Milk Chocolate Ice Cream
from David Lebovitz’s Perfect Scoop
7oz milk chocolate, chopped
1 cup whole milk
1/2 cup sugar
pinch of salt
4 large egg yolks
1 cup heavy cream
3/4 cup Guinness stout
1 tsp vanilla extract
Put chocolate pieces in a large bowl and set a mesh strainer over the top.
Warm the milk, sugar, and salt in a medium saucepan over medium heat. In a separate bowl, whisk together the egg yolks. Slowly whisk the warm milk mixture into the egg yolks, whisking constantly. Slowly pour the milk/egg mixture back into the saucepan.
Stir the mixture constantly over medium heat until it thickens enought to coat the back of a spoon. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once smooth, stir in the heavy cream, then the Guinness and vanilla. Chill mixture in refrigerator until completely cooled.
Freeze in your ice cream maker according to manufacturer’s instructions. Transfer from ice cream maker to freezer in resealable container to finish freezing, at least 2-3 hours.