Guinness-Milk Chocolate Ice Cream

My history with the combo of beer and chocolate has been less than memorable, so I haven’t tackled it much on my own. Quite a long time ago I was 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 I naturally thought I would love, since I adore chocolate and am a big beer fan too. However, I couldn’t have been less of a fan. So when brainstorming ideas for St. Patrick’s Day this year, I decided I was going to tackle the combination again with Guinness, in a couple of different ways. This ice cream was my “out there” recipe to try and I wasn’t terribly sure I would like it. However… I LOVE it!

The base of the ice cream is nearly identical to all of the others that I have made from The Perfect Scoop – a custard base made with sugar, milk, cream and egg yolks. Throw in a healthy dose of milk chocolate and some Guinness and you have your recipe! The ice cream is super 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 the best possible way. This is definitely perfect 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

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Guinness-Milk Chocolate Ice Cream

Ingredients:

7 ounces milk chocolate, finely chopped

1 cup whole milk

Β½ cup granulated sugar

Pinch of salt

4 egg yolks

1 cup heavy cream

ΒΎ cup Guinness Stout

1 teaspoon vanilla extract


Directions:

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.


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(Recipe adapted from The Perfect Scoop by David Lebovitz)


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