Even though it’s snowing today (ugh ugh ugh), I still wanted to make a batch of this Double Chocolate Guinness Ice Cream in anticipation of St. Patrick’s Day. I found this recipe in David Lebovitz’s The Perfect Scoop ice cream cookbook and knew I had to make it for this weekend. My husband and I both love Guinness, chocolate, and ice cream and this recipes incorporates all three!
This ice cream recipe incorporates milk chocolate and Guinness in its base flavor. The milk chocolate balances well with the Guinness and neither one overpowers the other in terms of flavor. I kicked the chocolate flavor up a notch by adding in mini chocolate chips towards the end of the mixing process to add a bit more chocolate goodness. Plus, as K has mentioned before, the best part about cooking with Guinness is that there is always a bit left over to have a little sip for yourself! If you are looking for a slightly different St. Patrick’s Day recipe this year, I highly recommend this Double Chocolate Guinness Ice Cream.
I’ve been so focused on organizing and working on a few house projects since the new year that I haven’t prioritized making new recipes and blogging about them. I’m hoping to share a few more of my favorite recipes that I’ve made recently soon. It was a lot of fun to finally get back into it! Now that baby N is almost 9(!) months old, I feel like things are finally starting to get a little easier around here…until he starts walking anyway!
- 8 ounces milk chocolate chips
- 1 cup whole or 2% milk
- ½ cup sugar
- pinch of salt
- 4 large egg yolks
- 1 cup heavy cream
- ¾ cup Guinness (the rest is for you to sip!)
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- Place the milk chocolate chips into a large bowl and set a mesh strainer over the top.
- Mix together the milk, sugar, and salt in a medium saucepan and warm over low heat. Whisk together the egg yolks in a medium-sized bowl. Pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the entire mixture back into the saucepan.
- Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. I recommend using a thermometer and removing the mixture from the heat when it reaches between 170-175 degrees Fahrenheit.
- Pour the custard through the strainer over the milk chocolate chips, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, 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. Add the mini chocolate chips in the last few minutes of the mixing process.
Source: Slightly adapted from The Perfect Scoop* by David Lebovitz (*Disclosure: This link is an affiliate link.)
Looking for more St. Patrick’s day recipes? Try these below!
Happy St. Patrick’s Day!