Milk Chocolate Guinness Ice Cream

Another ice cream recipe that I couldn’t wait to make was Milk-Chocolate Guinness Ice Cream. This was yet another recipe that I happened to have the ingredients for. I had milk chocolate left from the hot chocolate mix I made in the winter, and had Guinness left from St. Patrick’s Day. [Both of those seem so long ago!] As with the Date, Rum, and Pecan Ice Cream, if I turned the ingredients into ice cream, they’d be a little easier to move!

Of the handful of recipes I’ve tried from The Perfect Scoop, this is my favorite so far. This was a very easy recipe to make. Simply make the custard; mix hot custard into chocolate to until it melts; add cream and beer; chill; churn; and freeze.

Milk Chocolate Guinness Ice Cream
Milk Chocolate Guinness Ice Cream

Milk Chocolate Guinness Ice Cream

7 ounces milk chocolate, in pieces
1 cup milk (I used 2%)
1/2 cup sugar
pinch salt
4 egg yolks
1 cup heavy cream
3/4 cup Guinness
1 teaspoon vanilla

Place milk chocolate pieces in bowl large enough to hold the ice cream. Heat milk with sugar and salt in a saucepan. Gradually whisk into egg yolks, then return mixture to heat. Cook over medium heat, stirring constantly, until mixture coats a spoon. Pour custard over milk chocolate (through a strainer if you’d like) and stir until chocolate is melted. Add heavy cream, Guinness, and vanilla. [I skipped cooling the mixture over an ice bath, but it is a good thing to do from a food safety standpoint.] Chill ice cream mixture overnight, then churn in an ice cream maker. Store in the freezer prior to serving to allow ice cream to firm up.

I expected Milk Chocolate-Guinness Ice Cream ice cream to be good. This ice cream was not simply good – it was great. I didn’t get the chocolate perfectly melted when I added the custard, so I ended up with some flecks of milk chocolate throughout the ice cream – yum. The beer was noticeable but not overwhelming. The ice cream was chocolatey, with a slight bite from the Guinness. It was a little malty. The alcohol wasn’t enough to give you a buzz as you ate, but it did keep the ice cream at a perfectly scoopable texture, even straight out of the freezer. In fact, this had the best texture of any of the ice creams I’ve made.  I’ll definitely make it again sometime.

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