Whelp it's almost halloween, which means winter is well on its way. I bet the last thing on your mind when the weather starts to get chilly is ice cream. But, if you're anything like my family and I, you likely eat ice cream year round. So if you're one of those people who won't let a little cold weather and snow stop them from indulging in some yummy ice cream, then this is the recipe for you! If you're ready to be blown away by this wonderfully unique flavour, keep reading below on how to create this creamy Guinness chocolate ice cream.
Let's enter the wonderful world of alcoholic desserts!
Since I get summers off, I spend most of my time trying new hobbies. This year I spent the entire summer obsessing over alcoholic ice cream. I have absolutely no idea why, but I just woke up one morning and thought to myself, "I must delve into the world of alcoholic desserts"! At first I tried alcoholic baking; more specifically, cupcakes. That didn't turn out well at all! No matter how hard I tried I just couldn't seem to master a good cupcake recipe--it didn't really help that I couldn't find the attachments for my stand mixer. On top of that, I realized that whenever you bake or cook with alcohol the alcohol content cooks out and you are left with only the flavour of the alcohol itself.
I wanted something boozy and indulgent. Maaaaybe something that could in theory get me a little tipsy, if you know what I mean! Thus, the idea of alcoholic ice cream was born! By the way, yes I do realize that I am sadly not the first to discover the world of alcoholic ice cream.
I had a can of Guiness in the fridge that was calling my name. So it only seemed logical that I turn it into ice cream. I took my basic creamy chocolate ice cream recipe and swapped a portion of the milk and cream for Guiness. Now, I'll be honest...I didn't expect much from this recipe. I thought for sure I would have to try it out several times to get it just right or it just wouldn't taste good no matter what I did to it. To my surprise the ice cream turned out amazing. Something I had never tasted before! The ice cream turned out extremely smooth, rich, creamy, and soft. It turns out that adding just enough alcohol to ice cream makes it perfectly soft! I was so excited for my husband to get home from work and try it out for himself. He absolutely loved it!
Get your bum into the kitchen and make some of this delicious and creamy Guinness chocolate ice cream. You will seriously enjoy this ice cream! Make sure to let me know what you think in the comments below.
Also, make sure to head over to Instagram to post a picture of your finished Guiness Chocolate Ice Cream using the hashtag #fiftyshadesofyumm so I can see your wonderful creation!
Creamy Guiness Chocolate Ice Cream
- Ice cream maker
- ¾ Cup White Sugar
- 1 Cup Whole milk (3%)
- 2 tablespoon Cocoa Powder
- ¼ teaspoon Pink Himilayan Salt
- 4 Large Egg Yolks
- 2 Oz Semi-Sweet Chocolate Chilled and chopped
- 1 Cup Heavy Whipping Cream Chilled
- ¾ Cup Guiness Chilled
- In a medium suacepan, combine sugar, cocoa powder, salt, and milk. Over medium heat, bring mixture to a simmer while stirring contantly.
- Separate four egg yolks into a small bowl and beat eggs lightly with a fork until well blended. Slowly add approximately ½ a cup of the sugar/milk mixture to the eggs while gently stirring (this is going to cook the egg yolks). Once the eggs are well incorporated in the small bowl add it to the remainder of the sugar/milk mixture on the stove.
- Reduce your heat on the stove to low-medium heat and stir the mixture until it has thickened--you want this to have the same consistency as a thick gravy. Once the mixture has reached the desired consistency add in the semi-sweet chocolate. Continue to stir mixture until the chocolate has completely melted, then remove from heat.
- Pour mixture into a glass bowl. Cover with plastic wrap and chill in fridge for 2 hours. It is important to use a glass bowl because it chills your mixture faster and more evenly--if your mixture is not really cold it will not work!
- Remove chilled mixture from fridge and stir in chilled cream, vanilla, and chilled guiness until well incorporated. Pour into the ice cream maker.
- Churn ice cream in the ice cream maker for approximately 20-40 minutes, or until the desired consistency. This step will depend greatly on what type of ice cream maker you have, please follow the instructions that came with your ice cream maker--mine turns off on its own when it is done.
- Spoon into a freezer safe container and freeze for at least 1 hour before serving. I prefer freezing overnight before serving.
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