Guinness-Milk Chocolate Ice Cream

You know how you occasionally, after a particularly difficult day, like to treat yourself to your favorite gourmet ice cream? You know the kind I'm talking about, that pricey stuff in those small containers. That stuff is good, but face it, a couple of healthy spoonfuls, and it and your eight dollars are gone. I have another idea. Make your own! The recipe that I'm about to share with you kicks your favorite brand of gourmet ice cream to the curb. No more will you have to go out in search of creamy, decadent, high-end deliciousness, you can make it at home.

I stumbled upon this recipe after making my Chocolate Stout Cake. I had about a cup of Guinness left and no idea what to do with it. Sure, if I liked beer (or ale, or Porter, or stout, or IPA, or anything else that smacks of yeast or hops) I could have drunk it. But seeing as I don't like Guinness or any of that other stuff, I needed to cook with it. It was way too much to make Guinness ale mustard, and I was looking for something chocolaty. As luck would have it, I found this in David Lebovitz's AMAZING ice cream book, The Perfect Scoop. I had picked up this book at the library some time ago, and just happened to see this while flipping through. I took the book back to the library, drove immediately to the local bookstore, and bought a copy of my own. It's a rare day that I actually buy a cookbook because I get so many of them from publishers for review, but this was one I knew that I had to have as a permanent addition to my cookbook collection . If the rest of the ice cream in this book is half as good as this one, I am going to be one happy girl.

A word of warning, this ice cream is not for the kids because the Guinness does not get cooked out, simply stirred into the custard after it is cooked . So you might want to keep that in mind. But you and your other adult friends are going to want to savor and enjoy every creamy spoonful. Or, you may just want to hoard it all for yourself. 

Guinness-Milk Chocolate Ice Cream

Makes about one quart

7 ounces milk chocolate, finely 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 teaspoon vanilla extract

Put the chocolate pieces in a large bowl and set a mesh strainer over the top.

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.

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.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz

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