Wednesday, March 17, 2010
Yes, I know this is a cooking blog, but hear me out. When I saw this recipe for milk chocolate and Guinness ice cream, I assumed that the dark hearty stout was being stunt casted just for shock value. Like, "look at me, putting beer in my ice cream, how edgy am I?". Despite my skepticism, I forged ahead, since it's St. Patty's week and I wanted to bring you a dessert that didn't taste like Bailey's. Here's my verdict: if the Guinness in this ice cream is indeed an example of stunt casting, then it's like Tom Cruise in Tropic Thunder: understated, well-integrated, and downright impressive. The Guinness blends seamlessly, adding a depth to the milk chocolate, and creating a silky smooth texture. Still not convinced? It tastes like a Wendy's frosty. I think I've said enough... Let's make it.
Ice cream is basically a frozen custard. Start by heating sugar, salt, and milk over low heat, just enough to dissolve the sugar.
In a separate bowl, whisk together four egg yolks. Save the whites for another use (like breakfast!).
Whisk the yolks together. Now we're going to temper the egg yolks, which basically means that we're going to cook them slowly so that they don't scramble. Start by whisking a small amount of the hot milk (about 1/4 cup) into the egg yolks. Keep whisking until the milk is really incorporated.
When the eggs have heated a bit, whisk the egg/milk mixture into the pot with the milk.
Keep whisking over low heat, and the custard will gradually thicken. Don't let it boil, or your eggs will get too chunky. Remember, with ice cream, smooth is the goal. You know your custard is finished when you can run your finger down a spatula, and the custard doesn't run back together. Like so:
Milk chocolate! Normally I'm not crazy about milk chocolate, but it's perfect here. Ritter Sport makes crazy delicious chocolate of all kinds. I highly recommend it.
Chop the chocolate and put it in a bowl.
Now pour the warm custard through a strainer into the bowl with the chocolate. The chocolate will melt. You will drool.
Now add some cream to the mix...
And our lovely guest star, Guinness...
Now this custard has to chill in the fridge for a few hours before it can be churned and turned into the real deal.
A word about ice cream makers: I use the KitchenAid Mixer ice cream attachment, but if you don't have a standing mixer, Cuisinart makes an affordable stand-alone ice cream maker that has great reviews on Amazon. I've had an ice cream obsession since I was a kid, and I've gotten more than my money's worth out of this machine. If you love the frosty stuff as much as I do, consider the purchase.
Now you just pour your custard into your ice cream maker, and let it do its thing for about 20 minutes.
When it's ready, it will look like soft serve.
Let it firm up in the freezer for another few hours, and then enjoy! Just try not to eat it all in one sitting...
Guinness-Milk Chocolate Ice Cream
From The Perfect Scoop by David Lebovitz. Buy this book. Seriously. Do it.
7 oz milk chocolate, finely chopped
1 cup whole milk
1/2 cup sugar
Pinch of salt
4 egg yolks
1 cup heavy cream
3/4 cup Guinness Stout
1 teaspoon vanilla extract
Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm 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. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir to cool over an ice bath.
Chill the mixture thoroughly in the refrigerator (for at least 4 hours), then freeze in the ice cream maker according to the manufacturer's instructions.