+

Guinness–Milk Chocolate Ice Cream

Guinness–Milk Chocolate Ice Cream

Ingredients (8)

  • 7 ounces (205 g) milk chocolate, finely chopped
  • 1 cup (250 ml) whole milk
  • 1/2 cup (100 g) 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
Try Amazon Fresh
Nutritional Information
  • Calories348
  • Fat22.31g
  • Saturated fat13.26g
  • Trans fat
  • Carbs30.83g
  • Fiber0.84g
  • Sugar27.87g
  • Protein5.01g
  • Cholesterol144.29mg
  • Sodium86.91mg
  • Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

If you like the hearty taste of Guinness Stout, this is the ice cream for you. I was curious as to whether the beer flavor was too strong, so I asked my friend Heather, a knockout whose microscopic waistline belies the fact that the girl really knows her beer, to come by and taste. She gave this one a big thumbs up, so I sent her home with the whole container. The next day the phone rang. It was Heather, telling me that she offered some to her good-looking new neighbor, whom she’d been looking for an excuse to approach, and he was smitten enough to ask her out on a date between spoonfuls. While I can’t promise that sharing this ice cream will wind up being an icebreaker for you, I don’t see any reason not to give it a try.

This dish was featured as part of our St. Patty’s Day Recipes photo gallery.

Get The Cookbook

Instructions

  1. 1Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
  2. 2Warm 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. 3Stir 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. 4Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz, copyright © 2007. Published by Ten Speed Press.

Load Comments

Recommended from Chowhound

How to Cook Swordfish: 5 Tips for Success
How To

How to Cook Swordfish: 5 Tips for Success

by Patty Lee | If you're looking for a good swordfish recipe or just wondering how best to cook it, you're in the...

The Absolute Best Fish to Grill, According to an Expert
Guides

The Absolute Best Fish to Grill, According to an Expert

by David Watsky | It's summer backyard BBQ season and for some lighter fare, you might be wondering about the best fish...

How to Pick the Perfect Pineapple
How To

How to Pick the Perfect Pineapple

by Sarah Perry and Jen Wheeler | The best pineapple offers an experience like nothing else, but how do you pick the perfect ripe pineapple...