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!

Guinness/Baileys Float

Remember this? I know you do-how could you forget? Ice cream made with Baileys. But I can make it even better.

Baileys Irish Ice Cream

What could be better than Baileys Irish Ice Cream, you ask? A Guinness float.

Take a few scoops of your Baileys Irish Ice Cream and add a pint of Guinness. As close to an Irish carbomb as you’re going to get…without the nasty curdling. Tastes. like. candy.

And if you’re not lucky enough to have an ice cream maker, I suppose you could use plain old store bought vanilla. Either way, it will be frosty and glorious.

You’re welcome.

Baileys Irish Ice Cream

Augment your celebration of Bloomsday by making some ice cream. With Baileys in it. James Joyce would approve.

Yes: that is a HUGE bottle of Baileys.

The only downside to making your own ice cream? The wait! But it’s worth it.

Baileys Irish Ice Cream

Immediately after making this ice cream, I saw this clip of Jamie Oliver’s Food Revolution. Haven’t researched his claims, but regardless, it certainly made me feel good about making my own ice cream at home! Also, have you noticed in the last year or two that you are no longer purchasing a 1/2 gallon of ice cream anymore? Look closely friends, and you’ll see that you’re being short-changed.

Perhaps now I should actually read Ulysses…

**Stay tuned: this ice cream has an amazing future ahead**

Baileys Irish Ice Cream

2 1/2 cups milk or half-and-half

1 cup sugar

8 egg yolks

2 1/2 cups heavy cream

2 teaspoon vanilla extract

1/4 cup Baileys

1/8 teaspoon salt

Heat milk in a saucepan on the stove until very hot, but not boiling. Take off the heat. In a mixer, combine the sugar and egg yolks and mix together. (Save your egg whites for an egg white omelet in the morning–it completely balances out the ice cream you’ll be having for dessert that night!) Slowly, slowly, SLOWLY add the hot milk to the eggs–slow as a snail so that you temper the eggs rather than cook them. Once it is fully incorporated, pour the entire mixture back into the sauce pan. Again, heat until it is very hot, but not boiling.Turn off the heat and add the remaining ingredients: cream, vanilla, Baileys, and salt. Refrigerate for at least 8 hours. When it is completely chilled, churn in your ice cream maker and enjoy delicious Baileys in ice cream form!