Guinness–Milk Chocolate Ice Cream
If you like the hearty taste of Guinness Stout, this is the ice cream for you. I was curious as to whether the beer flavor was too strong, so I asked my friend Heather, a knockout whose microscopic waistline belies the fact that the girl really knows her beer, to come by and taste. She gave this one a big thumbs up, so I sent her home with the whole container. The next day the phone rang. It was Heather, telling me that she offered some to her good-looking new neighbor, whom she’d been looking for an excuse to approach, and he was smitten enough to ask her out on a date between spoonfuls. While I can’t promise that sharing this ice cream will wind up being an icebreaker for you, I don’t see any reason not to give it a try.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
Step 2
Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Step 3
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.
Step 4
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 5
Make Guinness, Milk Chocolate, and Oatmeal Ice Cream by folding one recipe of Oatmeal Praline (page 205) into the just-churned ice cream.
