I used to not like Guinness, however, a trip to Ireland changed that and now I'm obsessed with it (it's pretty much the only beer I drink these days). So of course when I saw this ice cream recipe I knew I had to try it! I think Guinness tastes a lot like coffee, so if you don't like coffee or Guinness, then you may not like this....but you never know since it's got a ton of milk chocolate in it as well =) However, I love both, and I loved it!
The recipe says to let the ice cream freeze for 2-3 hours to get a thicker consistency, however, I found the consistency to be quite a bit thinner than the other ice creams I've made (I'm guessing because of the Guinness). It was still very thin after freezing for a few hours, but it was good to go the next day. So I'd recommend making it a day before you need it.
Guinness Milk Chocolate Ice Cream
from David Lebovitz’s Perfect Scoop
7oz milk chocolate, chopped
1 cup whole milk
1/2 cup sugar
pinch of salt
4 large egg yolks
1 cup heavy cream
3/4 cup Guinness stout
1 tsp vanilla extract
Put chocolate pieces in a large bowl and set a mesh strainer over the top.
Warm the milk, sugar, and salt in a medium saucepan over medium heat. In a separate bowl, whisk together the egg yolks. Slowly whisk the warm milk mixture into the egg yolks, whisking constantly. Slowly pour the milk/egg mixture back into the saucepan.
Stir the mixture constantly over medium heat until it thickens enought to coat the back of a spoon. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once smooth, stir in the heavy cream, then the Guinness and vanilla. Chill mixture in refrigerator until completely cooled.
Freeze in your ice cream maker according to manufacturer’s instructions. Transfer from ice cream maker to freezer in resealable container to finish freezing, at least 2-3 hours.