Guinness-Milk Chocolate Ice Cream With Almonds
- 7 ounces milk chocolate, finely chopped
- 1 cup whole milk
- 12 cup sugar
- 1 pinch salt
- 4 large egg yolks
- 1 cup heavy cream
- 34 cup Guinness stout
- 1 teaspoon vanilla extract
- 34 cup salted roasted almonds, coarsely chopped
- Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
- The mesh strainer will retain any piece of custard, in case you overcook it.
- Warm the milk, sugar and salt in a medium saucepan.
- In a separate medium bowl, whisk together the egg yolks.
- Slowly pour the warm (not boiled) 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 evenly (if you have a thermometer it should read between 170F and 175F).
- Don't let it boil!
- Pour the custard through the strainer over the milkchocolate, then stir until the chocolate is completely melted.
- Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla.
- Stir until cool over an ice bath if you want, or let it cool before you put it in the refrigerator.
- Chill the mixture thoroughly on the refrigerator.
- I consider this the most important part, because the custard must be very cold when we put it in the ice cream machine.
- I usually put the bowl in the freezer for ten minutes before putting it in the ice cream maker.
- Freeze in your ice cream maker according to your manufacturer's instructions.
- Just before the ice cream is ready, add the chopped almonds.
- Freeze well.
- Let 5-10 minutes outside the refrigerator before serving.
- If you insist on not using an ice cream maker, well, I can't guarantee success and you'll need lots of luck.
- 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)