I’m not a big beer drinker. I haven’t gotten over the bitter taste and strange after-taste that lingers in my mouth. I’m still curious to try sips here and there, but my reaction is always the same: “blah! how can you drink this?” while I grab for the closest non-alcoholic beverage near by. Only one brand has made me realize why people all over drink it and that’s Innis & Gunn. Mind you I can only drink a 1/4 of the bottle before I pawn it off to Bob. Since I can’t drink beer, stouts are even worse for me. Am I ever going to enjoy Guinness??
Guinness-Milk Chocolate Ice cream
from David Lebovitz’s “Perfect Scoop”
- 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, divided
- 3/4 cup Guinness Stout
- 1 tsp vanilla extract
Once you’ve finished chopping your chocolate, put it in a large bowl with a mesh strainer over top.
Next, in a medium sauce pan on low-medium heat, combine the milk, sugar, and 1/2 cup of the cream. Stir with a wooden spoon until the sugar has dissolved and wait for the mixture to heat up.
In a separate bowl, mix the egg yolks with the remaining cream. Check on your milk/cream/sugar mixture. I test it by poking my finger and if it’s hot I know it’s ready. (What professional advice, eh? I know I should use a thermometer, but I’m so used to doing it this way and it’s worked – no sense in fixing something that ain’t broke…) Slowly pour about 3/4 of the warmed mixture into the egg yolks/cream, whisking constantly. [If you get "scrambled eggs", you've poured your mixture too quickly and the only remedy is to start again :( ].
Afterwards, pour your warmed egg yolks back into the sauce pan and cook until it’s “thickened”. This term is kind of deceiving because your custard won’t get thick like a normal custard; it’ll still be rather runny. Your custard is deemed “thickened” when after coating the back of your wooden spoon, your run your finger down the centre and make a trail. If that trail remains for several seconds, your mixture is done. If the trail “closes up” right afterwards, you still have to cook your mixture a little while longer. Since I’ve made more ice cream than I can shake a stick at, I find once you’ve returned the eggs back into the sauce pan, more often than not, your custard’s done.
At this point, you’ll pour the custard through the strainer on top of the chocolate pieces. Stir the chocolate until melted. Then add your vanilla and Guinness. Cool in an ice bath and then chill thoroughly for about 4 hours or overnight; freeze in your ice cream maker according to the manufacturer’s directions.
My verdict is this: David Lebovitz is a Genius. Possibly one of the best ice creams I’ve made since my caramel macchiato. When you first put a spoonful in your mouth, you get a lovely taste of milk chocolate. And then it evolves into the heady, rich taste of the Guinness. Guinness on its own doesn’t entice me. But combined with the chocolate and in a frozen custard form, I can finally understand why people appreciate this stout. While I won’t be able to enjoy a nice pint at the pub, I can enjoy it with crepes and a dollop of whipped cream. Isn’t beer for breakfast lovely?? - If you’re interested, check out this album of ice creams I’ve made this past month.
Happy (belated) Canada Day! And of course, Happy 4th of July! How are you celebrating this weekend? Do you enjoy a nice pint of stout or are you more of a lager kind of person?