Chocolate Guinness Ice Cream

I have never been a girl to eat vanilla ice cream. Why would I waste my time? There’s chocolate chip cookie dough, blueberry, Phish food, and yes-even Crazy Vanilla back in the day.

When I first got my ice cream maker, vanilla was the obvious first soiree. But instead, I made cookies and cream. Good decision.

The original recipe calls for milk chocolate. I had semi-sweet. The original called for Guinness Stout. I had their black lager. And so we adapt.

My ice cream maker has yet to see a vanilla ice cream, and the outlook for that is doubtful. What it has seen is peanut butter cup, and Bailey’s, and for the second time now, Chocolate Guinness! Life is good.

Chocolate Guinness Ice Cream

Adapted from The Perfect Scoop: Ice Cream, Sorbets, Granitas, and Sweet Accompaniments

7 oz. semi-sweet chocolate

1 cup whole milk

1/2 cup sugar

little pinch of salt

4 large egg yolks (save those whites for breakfast-it balances out the ice cream!)

1 cup heavy whipping cream

3/4 cup Guinness

1 teaspoon vanilla extract

Finely chop your chocolate and place in a large bowl. Have a mesh strainer ready. Set aside.

Combine the milk, sugar and salt in a saucepan over low heat. Do not boil. Beat your egg yolks in a medium bowl. While whisking, very slowly pour small amounts of the milk mixture into the eggs to temper them. Pour the combined mixture back into the saucepan over medium-low heat. Stir constantly, making sure not to bring it to a boil. Keep stirring until the mixture thickens, enough to coat a spoon.

Pour the resulting custard through the strainer and into the bowl of chocolate. Stir together until all of the chocolate has melted. Mix in the cream, Guinness, and vanilla and allow to cool.

Place in the refrigerator for several hours before churning in your ice cream maker. Ice cream makers vary, so I’ll let them take it from here!

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