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.

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