“I would have never guessed,” Michael said after sampling the custard for the Guinness chocolate ice cream.
It wasn’t an ice cream flavor that immediately came to mind for me, either, but I wanted to make some easy and tasty treats for St. Patrick’s Day using Guinness, and the recipe jumped out at me from the pages of my favorite ice cream book, The Perfect Scoop by David Lebovitz.
The flavor is rich with a slight hint of yeast. I noticed the yeast aroma was strong when I opened the container with the unfrozen custard, but it wasn’t as noticeable after churning. After churning and freezing, the ice cream had a soft serve consistency, probably due to the alcohol which doesn’t freeze as quickly as water or dairy products. It was melting as fast as I could shoot with my camera.
David mentions a variation with oatmeal praline that would add a delicious crunch to the soft ice cream, and we would enjoy a scoop on top of Guinness Gingerbread.
GUINNESS MILK CHOCOLATE ICE CREAM
Adapted from The Perfect Scoop, by David Lebovitz.
Makes about 1 quart (1 liter)
2 large bowls
2-quart sauce pan
ice cream freezer
7 ounces (205 g) milk chocolate, finely chopped
1 cup (250 ml) whole milk
1/2 cup (100 g) granulated sugar
pinch of salt
4 large egg yolks
1 cup (250 ml) heavy cream
3/4 cup (180 ml) Guinness Stout
1 teaspoon vanilla extract
1. Put the chopped chocolate in the large bowl and set the mesh strainer on top.
2. In the 2-quart sauce pan, heat the milk, sugar, and salt. In the medium bowl whisk the egg yolks. Add some of the heated milk mixture a little at a time, whisking as you go. Don’t pour it all at once, or the eggs will scramble.
3. Pour the mixture back into the sauce pan and cook over low heat until the mixture thickens and coats the back of a wooden spoon. Pour it through the strainer over the chocolate and stir until the chocolate is melted.
4. Whisk in the cream, Guinness, and then the vanilla extract. Place the bowl in an ice bath and continue to whisk until cool.
5. Refrigerate until thoroughly cold, then freeze according to the manufacturer’s directions for your ice cream freezer. Store in the freezer.