I almost forgot to post about this super simple and delicious ice cream I made about a month ago. Thankfully (or not) it’s still in the 90’s around here so not to late to make this cool and refreshing treat!
My favorite ice cream recipe has always been my parents homemade vanilla ice cream. It’s the no-cook kind made with loads of sugar, cream cheese and lots of other bad-for-you-but-oh-so-delicious ingredients. However, I just recently discovered ice cream recipes made with tempered eggs and how seriously easy they are. I love, love, love this Homemade Thin Mint Brownie Ice Cream. It was the first one I ever made with egg yolks and honestly it was so smooth and creamy, more than a no-cook version. The same could definitely be said for this Guinness Dark Chocolate Ice Cream. It’s totally rich with a deep chocolate flavor and hint of guinness beer. In a bowl or cone or even in a Guinness float, it’s divine.
Enjoy!
- 7 oz Bittersweet Chocolate
- 7 oz Semi-Sweet Chocolate
- 2 c. Whole Milk
- 1 c. Granulated Sugar
- ¼ t. Salt
- 8 Egg Yolks
- 2 c. Heavy Cream
- 1½ c. Guinness Stout
- 2 t. Pure Vanilla Extract
- Put the chocolate 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 in to 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 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 (AT LEAST 8 hour or overnight...very important, I tried mixing mine in my ice cream maker after 5 hours and it DID NOT work. Must chill at least 8 hours.), then churn in your ice cream maker according to the manufacturer's instructions and place in freezer to firm up.
