Now all I had to do was line up taste testers for it. I wasn't going to eat all of this by myself. And what if I didn't like it? I didn't want to be stuck with it. Away I went lining people up to try it out - and I soon found out that people were dying to try it once I said what I was making. I just didn't want to disappoint anyone and was hoping that it would be amazing.
I set everything up for the ice cream custard base, made sure everything was ready and got going on the custard base. Before I knew it, I had it chilling in the fridge. I let it chill overnight and then it was time to fire up Izzy. Half an hour later - I had ice cream. And not just good ice cream - amazing ice cream. First you taste the chocolate, and then the Guinness hits you. And it's not overpowering at all - just simply amazing. The flavors work so well together. I excitedly packed some up for my taste testers and let it freeze. Then it was time to play treat fairy. This is always my favorite part of my day - and everyone was so excited to try it out. And one of my favorite taste tester didn't let me down with her reaction to the ice cream. She took the lid off of the container and immediately dove in - she looked up at me and said 'phenominal'. Her reactions are the best - I truly look forward to giving her food each week. I dropped off the ice cream everywhere and slowly the feedback was getting back to me. AMAZING! This is fantastic! Wow! It's like a Guinness Frosty! So what are you waiting for?! Go get this book and make this ice cream!! You will not be disappointed at all!!
Guinness-Milk Chocolate Ice Cream
makes about 1 quart
7 oz milk chocolate, finely chopped
1 cup whole milk
1/2 cup sugar
pinch of salt
4 large egg yolks
1 cup heavy cream
3/4 cup Guinness Stout
1 tsp 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 until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufactures instructions.