I really owe it to my co-worker, Shannon, for building my confidence about making ice cream. A conversation a few weeks ago about how she makes homemade ice cream for a family gathering in Maine, opened my eyes to how easy it could be. Easy, only thanks to a KitchenAid attachment, which spoke to my feng shui attitude towards kitchen gadgets: the fewer, the better. I had no interest in procuring an ice cream maker, per se, but this attachment just gave my mixer more versatility. It’s kind of ridiculous to post an ice cream recipe in the dead of winter, I realize. I’m just using the excuse that I’m perfecting the technique, so come summertime, I’ll be a pro. Click here to view a great YouTube video about how to use the KitchenAid attachment that I used.
Guinness in ice cream? Yes! The velvety, silky mouthfeel of the Guinness matches perfectly with the creaminess of the ice cream. It goes so well together, without being overly heavy. And, including the beer cuts down on the heavy cream – if you’re looking for a virtuous reason to make this.
Guinness-Milk Chocolate Ice Cream
makes about one quart
7 ounces milk chocolate, finely chopped (I used Guittard)
1 cup whole milk
1/2 cup sugar
pinch of salt
4 large egg yolks
1 cup heavy cream
3/4 cup Guinness Stout
1 teaspoon vanilla extract
Put the chocolate pieces in a large bowl and set aside.
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 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. Slowly pour the custard over the milk chocolate and 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, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Vanilla Ice Cream
makes about one quart
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
Meanwhile, in a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Stir over the ice bath until cool, add the vanilla extract, then refrigerate to chill thoroughly (overnight, helps).
Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Vanilla Ice Cream served with French Chocolate Bark
For more recipes like this, check out David Lebovitz’s blog and book, The Perfect Scoop.