Malted Guinness Chocolate Ice Cream
Adapted liberally David Lebovitz
This ice cream is very rich. Very rich. I scaled down the sugar, added malted milk powder for more body (ha! more body with Guinness!), a little bit of freshly grated nutmeg because I knew it was going to be amazing. The original recipe calls for milk chocolate, but with all this milk and cream – we already weren’t getting a dark chocolate ice cream – so I took some 60% Scharffenberger and found it to be absolutely perfect for the occasion.
7 ounces (205 g) semi-sweet chocolate (I used 60%)
1 cup (250 ml) whole milk
1/3 cup (75 g) sugar
3 tablespoons malted milk powder
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 large egg yolks
1 cup (250 ml) heavy cream
1/4 cup Guinness Stout
1 teaspoon vanilla extract
1. Place the chocolate in a large bowl and set a mesh strainer over the top.
2. In a medium saucepan, over medium heat, warm the milk, sugar, milk pwder, nutmeg and salt. Meanwhile, in a medium bowls, whisk together the egg yolks. When the milk mixture is simmering, remove from heat and with a small ladle, add a little bit of the warm milk mixture, in a slow, thin drizzle to the yolks, whisking constantly, then scrape the warmed egg yolk mixture back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir to prevent burning, until the mixture thickens and cots the spatula – about 3 to 4 minutes. Pour the custard through the strainer over the chocolate, stirring until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the beer, and vanilla. Stir until cool over an ice bath.
4. Chill the mixture for at least 8 hour or overnight (preferably), then freeze in your ice cream maker according to the manufacturer’s instructions.
Makes 1 pint.