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 whoppers
adapted from david lebovitz
7 ounces milk chocolate, finely chopped
1 cup whole milk
1/2 cup sugar
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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