Ice cream and...beer? It sounds like a weird combination, but Guinness and chocolate are a delicious flavour combination. Homemade ice cream is better than anything I've ever tasted from the store. If you love ice cream, I highly recommend that you pick up an ice cream maker to start churning out your own flavours for when the hot weather hits! Use high-quality milk chocolate (such as Camino, Lindt, Green and Blacks, or Purdys) for this recipe, along with the best milk and cream you can find.
Ingredients:
7 oz (205 g) milk chocolate
1 cup whole milk
1/2 cup sugar
pinch of salt
4 large egg yolks
1 cup heavy (whipping) cream
3/4 cup Guinness Stout
1 tsp vanilla extract
Put the chocolate pieces in a large bowl and set a fine metal sieve over top.
In a medium sized sauce pan, warm the milk, sugar, and salt. Whisk the egg yolks together in a large glass measuring cup, then temper them by adding a little of the warmed milk mixture at a time, whisking as you go. When you have added all the milk, pour the mixture back into the pan. Stirring the mixture constantly with a heatproof spatula, continue to cook the the mixture over medium low heat until it thickens and coats your spatula (should be between 170 and 175 F). Immediately pour over the chopped chocolate, through the fine sieve to catch any bits of egg. Stir the custard into the chocolate until the chocolate melts and is smooth. Then whisk in the cream, Guinness, and vanilla. You can stir until cool over an ice bath, but I felt that it was cool enough to skip that step.
Chill the custard well—I like to allow my ice cream custards to chill overnight, then freeze in your ice cream maker according to the manufacturer instructions.
Makes 1 litre of ice cream
Adapted from The Perfect Scoop
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