Guinness Milk Chocolate Ice Cream Recipes

GUINNESS® ICE CREAM

Steps:

• Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
• Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
• Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
• Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
• Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
• Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
• Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.
• When machine has finished, pack ice cream into a airtight container and store in freezer.

GUINNESS MILKSHAKE

Steps:

• In a blender, add the ice cream and the Guinness and blend until smooth. Pour into serving glasses and garnish with the chocolate curls and the praline cookies.

GUINNESS-MILK CHOCOLATE ICE CREAM WITH ALMONDS

Steps:

• Put the chocolate pieces in a large bowl and set a mesh strainer over the top. The mesh strainer will retain any piece of custard, in case you overcook it.
• Warm the milk, sugar and salt in a medium saucepan.
• In a separate medium bowl, whisk together the egg yolks.
• Slowly pour the warm (not boiled) 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 evenly (if you have a thermometer it should read between 170F and 175F). Don't let it boil!
• Pour the custard through the strainer over the milkchocolate, then stir until the chocolate is completely melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath if you want, or let it cool before you put it in the refrigerator.
• Chill the mixture thoroughly on the refrigerator. I consider this the most important part, because the custard must be very cold when we put it in the ice cream machine. I usually put the bowl in the freezer for ten minutes before putting it in the ice cream maker.
• Freeze in your ice cream maker according to your manufacturer's instructions. Just before the ice cream is ready, add the chopped almonds. Freeze well. Let 5-10 minutes outside the refrigerator before serving.
• If you insist on not using an ice cream maker, well, I can't guarantee success and you'll need lots of luck.
• Enjoy!

GUINNESS MILK CHOCOLATE ICE CREAM

Steps:

• put the chocolate in a large bowl.
• warm milk, sugar and salt in a saucepan
• in a separate bowl whisk egg yolks and slowly stream warm milk mixture into them and pour back into sauce pan, heating over medium stirring constantly until it coats the back of a spoon.
• pour the custard into the chocolate mixture (you can strain it, but i never strain the custards) stirring until the chocolate is melted.
• stir in cream, guinness and vanilla.
• refrigerate until cold and freeze according to ice cream machine instructions.