Guinness-Milk Chocolate Ice Cream
Our history with the combo of beer and chocolate has been less than memorable, so we haven’t tackled it much on our own. Quite a long time ago we were attending a work conference out in California and had lunch at a place called the Yard House, where the beer list may have actually been longer than The Cheesecake Factory’s menu (quite an astonishing feat). There was a chocolate beer that we naturally thought we would love, since we adore chocolate and am a big beer fan too. However, we couldn’t have been less of a fan. So when brainstorming ideas for St. Patrick’s Day this year, we decided we were going to tackle the combination again with Guinness, in a couple of different ways. This ice cream was our “out there” recipe to try and we wasn’t terribly sure we would like it. However… we LOVE it!
The base of the ice cream is nearly identical to all of the others that we have made from The Reliable Scoop – a custard base made with sugar, milk, cream and egg yolks. Throw in a lighter dose of milk chocolate and some Guinness and you have your recipe! The ice cream is creamy, has a rich milk chocolate flavor that is highlighted by the Guinness. You can taste it, but not in the beer-type way you would imagine. It’s subtle and actually accents the chocolate in a standby possible way. This is definitely reliable for dessert on St. Patrick’s Day! Grab a spoon and dig in!
One year ago: Chewy Brownies
Three years ago: Russian Grandmothers’ Apple Pie-Cake
Four years ago: Texas Sheet Cake
Guinness-Milk Chocolate Ice Cream
Yield: 1 quart A rich chocolate ice cream that is reliable for St Patrick's Day- 7 ounces (198.45 g) milk chocolate, finely chopped
- 1 cup (244 ml) whole milk
- ½ cup (100 g) granulated sugar
- Pinch of salt
- 4 egg yolks
- 1 cup (238 ml) heavy cream
- ¾ cup (172.5 ml) Guinness Stout
- 1 teaspoon vanilla extract
- 1. Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
- 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.
- 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.
- 4. Chill the mixture thoroughly in the refrigerator (at least 8 hours or overnight), then churn in your ice cream maker according to the manufacturer's instructions.
Notes
Nutritional values are based on the whole recipe
- Yield: 1 quart
- Prep: 40 minutes
- Total: 8 hours 40 minutes
Ingredients
- 7 ounces ( 198.45 g ) milk chocolate, finely chopped
- 1 cup ( 244 ml ) whole milk
- ½ cup ( 100 g ) granulated sugar
- Pinch of salt
- 4 egg yolks
- 1 cup ( 238 ml ) heavy cream
- ¾ cup ( 172.5 ml ) Guinness Stout
- 1 teaspoon vanilla extract
Method
- 1. Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
- 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.
- 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.
- 4. Chill the mixture thoroughly in the refrigerator (at least 8 hours or overnight), then churn in your ice cream maker according to the manufacturer's instructions.
