Guinness-Milk Chocolate Ice Cream With Almonds

  1. Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
  2. The mesh strainer will retain any piece of custard, in case you overcook it.
  3. Warm the milk, sugar and salt in a medium saucepan.
  4. In a separate medium bowl, whisk together the egg yolks.
  5. Slowly pour the warm (not boiled) mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  6. 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 evenly (if you have a thermometer it should read between 170F and 175F).
  7. Don't let it boil!
  8. Pour the custard through the strainer over the milkchocolate, then stir until the chocolate is completely melted.
  9. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla.
  10. Stir until cool over an ice bath if you want, or let it cool before you put it in the refrigerator.
  11. Chill the mixture thoroughly on the refrigerator.
  12. I consider this the most important part, because the custard must be very cold when we put it in the ice cream machine.
  13. I usually put the bowl in the freezer for ten minutes before putting it in the ice cream maker.
  14. Freeze in your ice cream maker according to your manufacturer's instructions.
  15. Just before the ice cream is ready, add the chopped almonds.
  16. Freeze well.
  17. Let 5-10 minutes outside the refrigerator before serving.
  18. If you insist on not using an ice cream maker, well, I can't guarantee success and you'll need lots of luck.
  19. Enjoy!

milk chocolate, milk, sugar, salt, egg yolks, heavy cream, stout, vanilla, almonds

Taken from www.food.com/recipe/guinness-milk-chocolate-ice-cream-with-almonds-229990 (may not work)

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