Guinness-Milk Chocolate Ice Cream

Today is Arthur’s Day, a day when Guinness drinkers are expected to raise a glass to the memory of Arthur Guinness. Yes, Guinness is Irish, you see it in every pub, but if you don’t like the taste of it why not to make a delicious Guinness stew, or maybe make ice cream, what you think?

I made this ice cream to celebrate my new ice cream maker.
The ice cream is creamy, sweet from chocolate and little bit bitter from Guinness. The taste is interesting, the texture is fabulous.
I love my ice cream maker. If you needed an excuse to get one, now you have it, even your husband/boyfriend/partner will support you (even if you have a ton of kitchen equipment) as anything with a beer must be good, and somebody needs to drink Guinness leftover. Yes, making ice cream takes some time, but where will you be able to buy Guinness-Milk Chocolate Ice Cream?

Recipe comes from Brown Eyed Baker and it’s David Lebovitz recipe

• 200g milk chocolate, finely chopped
• 1 cup whole milk
• ½ cup granulated sugar
• Pinch of salt
• 4 egg yolks
• 1 cup heavy cream
• ¾ 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 (at least 8 hours or overnight), then churn in your ice cream maker according to the manufacturer’s instructions.

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