there are not many things that alex loves more than ice cream. another thing on his favorites list is guinness. when i saw david's recipe for the guinness milk chocolate ice cream i thought he would love it. when i told him about it he scrunched up his face and said "chocolate? i don't know about that." i told him he was going to have to deal with it.
alex is not a chocolate guy but over the years he has come to enjoy it when i add something to it, like espresso. so in order to make the whole chocolate issue more palatable for him, i added espresso & malt powder to trick him into liking it. he also likes "stuff" in his ice cream so i thought to add whoppers into the mix.
i am sure this recipe is fantastic without my additions but if you are a fan of malts, guinness, chocolate & whoppers you must try it with these additions. the espresso flavor isn't in the forefront rather it enhances the chocolate. the whoppers add the crunch and texture that makes this recipe reminiscent of ben & jerry's ice cream concoctions. it is simply wonderful.
malted guinness milk chocolate ice cream with whoppersadapted from
david lebovitz7 ounces milk chocolate, finely chopped
1 cup whole milk
1/2 cup sugar
pinch salt
4 large egg yolks
1 cup heavy cream
3/4 cup guinness stout
1 teaspoon vanilla extract
1 1/2 teaspoon espresso powder
1 tablespoon + 1 teaspoon malt powder
5 oz box whoppers - roughly chopped
Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
Warm the milk, sugar and salt in a medium saucepan. In a separate medium bowl, whisk together he egg yolks. Slowly pour a bit of the warm milk mixture into the egg yolks (to temper) and whisk constantly. Slowly add more - whisking while pouring. Then scrape the warmed egg yolk mixture back into the sauce pan.
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. Pour he custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the guinness, vanilla, espresso powder and malt powder. 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.
At the very end, add the chopped whoppers.
Put into containers to freeze thoroughly.
Makes one quart.
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i love the idea of using rice krispies in a cookie. i have adapted the
recipe a bit by adding toffee and cinnamon but i think the rice krispies
are what make them special. the cookie itself is crisp but the middle
is still chewy. the toffee melts the perfect amount to be chewy but
still hold that toffee texture i love. ever since i made 
i get why people love these brownies and i am sure they are equally
fabulous on their own but i am telling you they are a little slice of
heaven when marbled with a cream cheese swirl. i upped the amount of
espresso powder and decreased the sugar by a bit because i do that in
most recipes. both adaptations worked really well and i think they
enhanced the deep chocolate flavor in these brownies. 
these carrot cake cookies almost converted me from a pumpkin lover to a
carrot cake lover. yes, they are that good. the cookie itself is soft
and moist - yet strong enough to hold up as a sandwich cookie. i added
more spice to the mix because that is how i roll. i think it is a major
improvement over the original recipe. i usually could leave the frosting
out of the equation but in this case - the frosting makes these
cookies. the cookie itself is not very sweet and the creamy sweetness of
the cream cheese frosting balances out the cookie with the perfect
amount of sweetness to compliment the spices in the cookie. these carrot
cake cookies would be the perfect picnic or backyard barbecue dessert. 
this cake met every expectation i had and then some. i used a different
recipe for the cake because i have one i love and the baked recipe makes
a three layer cake which i thought was overkill. i made everything else
from the baked recipe. this was not an easy cake for me to make as i
seem to be cursed when it comes to caramel but it was worth all the
effort. the balance of the sweet & salty flavors is perfection. the
cake itself is pure decadence but with fleur de sel and caramel it puts
it into a whole other world.
the mixed apple pie was probably one of my favorite pies i have
made because each apple was so different - different flavor and
texture. they combined perfectly. the all butter pastry crust was flaky
and i had a lot of fun making up the top crust. i have done lattice - i
have done full crust - i have done crumble topping. i wanted something
special this time. i took the top crust and cut out circles with a
biscuit cutter and overlapped the circles. it looked like a flower. i
will be using that one again - it makes a traditional pie new again. 
these peanut butter and jelly bars fit the bill perfectly. not only are
they simple to make - you can easily double the recipe for a large
crowd. i need my peanut butter to be chunky - the smooth stuff just
doesn't feel like peanut butter to me - so i substituted chunky for
smooth. any kind of berry jam will work great and for those of you
grape jelly fans - that would work as well. i added a bit on honey to
the batter and honey roasted peanuts to the top because i think peanut
butter and honey are naturals together. 
these cookies are INCREDIBLE! i am not exaggerating - they are
perfection. the crispy cookie and the white chocolate would be amazing
on their own but the addition of the sea salt - oh my! the salty crunch
on top makes these cookies one of the best i have ever made.Session dataSession data 
