I am experiencing first-hand what summer means in Washington DC. My love of summer has been reduced to a lifestyle in a swampy heatland. But it’s still summer which means sun and being tan. So I’m happy. July is National Ice Cream Month which is another reason that summer is so great. I can easily celebrate ice cream year round but there is just something about summer that just screams ice cream. Finishing off this month with the most delicious chocolate variation? Yes, please. Did you celebrate summer and National Ice Cream Month like I did? If you consumed more ice cream than actual food then, yes. Yes you did.
mmmmmmmm. . .chocolate
I have been dying to make Guinness ice cream ever since I got my ice cream attachment for Christmas last year. I have a mini obsession with incorporating alcohol into baked goods. Whoever started this trend is my hero. Definitely adds a little something to these things I love to bake. My love of Guinness and chocolate makes this recipe essential in my baking adventures. I first discovered Guinness chocolate cake via my boyfriend when I made one for a party when we first began dating (complete with Bailey’s Buttercream Frosting). I am now hooked and Guinness has become one of my favorite baking ingredients.
I also love Guinness. Soooooooo it’s kind of the greatest combo ever. Onto this ice cream. . .
It’s good. Like, really good. It’s chocolatey. It’s hearty. It’s complex. I am in love. You will be too. Whoever says there is such a thing as too much chocolate has not tried this ice cream (or hung around with girls). The thing that goes so well the this chocolatey ice cream: more chocolate. Yes. You read that right. Chocolate ice cream + chocolate brownie. I definitely did that. And it was definitely amazing. This is definitely turning to a forever dessert for me. You should make this. And be hooked for life.
Guinness-Milk Chocolate Ice Cream
*adapted from The Perfect Scoop by David Lebovits
makes about one quart
1/2 bag of chcolate chips or 7 ounces milk chocolate, finely 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 teaspoon vanilla extract
Put the chocolate 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.
Chill the mixture in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
The Little Red Mixer 