It’s been a while since I broke out the ice cream maker and made some homemade ice cream. This has not gone unnoticed by Sean. To make it up to him, I’m made him a dessert that marries two of his favorite things: chocolate ice cream and dark beer.
I’ve been enjoying some of this ice cream, too. It’s chocolatey and creamy, and the Guinness flavor comes through subtly.
This recipe comes from David Liebovitz’s book The Perfect Scoop. The recipe yields approximately 1 quart of ice cream.
- 7 oz. milk chocolate, finely chopped
- 1 cup whole milk
- 1/2 cup granulated sugar
- pinch of salt
- 4 large egg yolks
- 1 cup heavy cream
- 3/4 cup Guinness Stout
- 1 tsp vanilla extract
Put the chopped chocolate in a large bowl and set a strainer over the top. Set aside.
In a medium saucepan, warm the milk, sugar, and salt. In a separate medium bowl, whisk the egg yolks. Slowly pour the milk mixture into the yolks, whisking constantly. Then scrape the warmed egg yolks back into the sauce pan on the stove.
Stir the mixture constantly over medium heat with a heatproof spatula. Make sure to scrape the bottom as you go. Stir until the mixture thickens and can coat the back of the spatula. Pour this custard mixture through the strainer over the milk chocolate. Stir until the chocolate is melted.
Once this mixture is smooth, whisk in the cream, then the Guinness, and the vanilla. Stir the mixture until it cools. You can do this over an ice bath.
Chill the mixture in the refrigerator, and then freeze it in your ice cream maker according to the manufacturer’s instructions.