I was having dinner at a brewery with my girlfriend Kristin last summer and noted they served beer ice cream floats. I remember trying to imagine the bitter draught complementing the sweet cream and couldn’t quite make it there, so when I found Guinness-Milk Chocolate Ice Cream in Lebovitz’s The Perfect Scoop this summer, I knew now was the time to give it a try.
The result is a hearty if not unusual chocolate ice cream. A good conversation piece of a dessert. There’s not enough alcohol in it to get you tipsy, but it may be a segue into a further indulgence of beer or chocolate. But my brevity here should imply that my palate remains skeptical that beyond novelty, this flavor may not have a mass American appeal. Americans certainly like their beer and their chocolate . . . but will they ever love them together? It worked for salt and caramel. Perhaps beer and chocolate will be the next mass craze. If so, you heard it here first!
Guinness-Milk Chocolate Ice Cream
7 oz. milk chocolate, finely chopped
1 c. whole milk
1/2 c. sugar
pinch of salt
4 large egg yolks
1 c. heavy cream
3/4 c. Guinness Stout
1 t. vanilla
Put chocolate pieces in large bowl and set a mesh strainer over the top.
Warm milk, sugar and salt in a saucepan. In a separate bowl, whisk the egg yolks. Slowly pour the warm mixture over the yolks, whisking constantly, then pour the entire mixture back into the saucepan.
Stir mixture constantly with a heatproof spatula, scraping the bottom as you stir, until mixture thickens and coats spatula. Pour custard through the strainer over the chocolate, then stir until melted. Once smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.
Chill thoroughly in refrigerator, then freeze in your ice cream maker.