Perhaps this isn’t a dessert for the whole family but adults will probably swoon over Guinness in a dessert. Heck, why not make an ice cream float with a serving of Guinness! From Coolhaus Ice Cream Book by Natasha Case and Freya Estreller with Kathleen Squires.
Custard base:
2 cups (500 mL) whole milk
2 cups (500 mL) heavy cream
1 1/2 cups (288 g) granulated sugar
8 large egg yolks
1/4 cup Guinness Extra Stout
1 1/2 tsp. instant coffee powder
1/2 tsp. kosher salt
1/4 tsp. natural vanilla extract
Custard base (see recipe)
1/2 cup [84 g] semi-sweet chocolate chips
Custard base: In a 4-quart (4 L) saucepan, combine milk, cream and half of sugar. Set over high heat and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.
Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
When cream mixture just comes to a boil, whisk, remove from heat and in a slow stream, pour half of cream mixture over yolk-sugar mixture back in pan.
With a wooden spoon, continue stirring until mixture registers 165 to 180 F on an instant-read thermometer, about 2 minutes. Do not heat above 180 F or eggs will cook. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)
Pour the base into a clean airtight container and refrigerate for 12 to 24 hours before using. Use base within 3 to 5 days.
Ice cream: Add Guinness, coffee, salt and vanilla to base. Mix well.
Process in an ice cream maker according to the manufacturer’s instructions.
Transfer to a bowl and fold in chocolate chips. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
Makes about 1 1/2 quarts (1 1/2 L).
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