Guinness-Milk Chocolate Ice Cream

I based this recipe on David Lebovitz’s recipe from The Perfect Scoop, but reduced the Guinness to enhance the flavor, and it worked.  Wow.

7 oz good quality milk chocolate, finely chopped
1 c whole milk
1/2 c sugar (scant)
Pinch of salt
4 egg yolks
1 c heavy cream
12 oz. Guinness Stout
1 t vanilla

In a saucepan, reduce the Guinness by half to about ¾ cup.

In a second, larger saucepan scald the milk, sugar, and salt.  In a separate bowl, whisk together the egg yolks.  Temper the egg yolks by slowly adding the some of the hot mixture into the egg yolks, whisking constantly, then return the egg yolks to the saucepan.

Stir the mixture constantly over medium heat until it thickens and coats the back of a spoon.  Add the chocolate, and stir until melted. When smooth, whisk in the cream, Guinness and vanilla. Pour into a cool bowl to cool further, then refrigerate for at least 3-4 hours.  Freeze it in your ice cream maker.

Blackberry-lime ice cream

We made this the other day. I can’t think of a better use of blackberries. Well, except maybe the blackberry cordial I made last year (and hope to make again).

1 quart blackberries
4 large egg yolks
1/4 cup plus 1/3 cup sugar, divided
1/8 teaspoon kosher salt
1 cup milk
1 1/2 cups light cream
zest of 1 lime, peeled thinly into strips with a vegetable peeler

Mash berries with a food mill or food processor. Push through a fine sieve to remove seeds. There should be at least 1 cup purée.

In a large bowl, whisk together yolks, 1/4 cup sugar and salt. Stir milk, cream, lime zest and remaining 1/3 cup sugar together in a saucepan; scald over medium heat, stirring frequently. Once scalding temperature has been reached, remove lime zest and slowly whisk half of cream mixture into eggs, then pour back into saucepan over medium-low heat. Cook, stirring constantly, until thickened and mix coats the back of a spoon. Refrigerate until cool; add berry purée, and refrigerate several hours or overnight.

Churn in ice cream maker; freeze until firm enough to scoop. Makes 1 quart.

Banana Ice Cream

2/3 c sugar (scant)
2 large eggs
11/2 T flour
pinch salt
1 1/4 c cream
1 c milk
2 large very ripe bananas
1 t vanilla
In mixing bowl, beat the eggs, then add sugar and beat until thickened. Add flour and salt and beat in well; set aside.

Scald the cream and milk in a heavy bottom pan (do not boil). Remove from heat; slowly add to egg mixture, beating constantly. Return mixture to the pan and heat over low, stirring constantly, until mixture thickens slightly (do not allow to boil). Remove from heat and add bananas and vanilla. Stir and chill until cold at least 2 hours or overnight.

Stir custard and freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

Sweet Cherry Ice Cream

¾ c sugar (scant)
3 large egg yolks
1 T flour
1 c half and half
¾ lb fresh or frozen sweet cherries, pitted and coarsely chopped
1 ¼ c heavy cream

In mixing bowl, beat the egg yolks, then add sugar and beat until thickened.  Add flour and beat in well; set aside.

Scald the half n’ half in a heavy bottom pan (do not boil).  Remove from heat; slowly add half ‘n half to egg mixture, beating constantly.  Return mixture to the pan and heat over low, stirring constantly, until mixture thickens slightly (do not allow to boil).  Remove from heat and add cherries and cream.  Stir and chill until cold at least 2 hours or overnight.

Stir custard and freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

Favorite Strawberry Ice Cream

1 3/4 cups heavy cream
3  strips fresh lemon zest
pinch salt
2 large eggs
3/4 cup sugar (scant)
1 lb strawberries, cleaned (3 cups)

Combine cream, zest, and salt in a heavy saucepan and scald. Remove from heat and discard zest.

Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened –do not allow mixture to boil.

Chill custard, covered, at least until cold, about 2 hours, and up to 1 day.

While custard is chilling, purée strawberries with remaining 1/4 cup sugar in a food processor. Stir mixture into custard.

Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.