It’s St. Patrick’s Day and that means green beer, corned beef & cabbage and lots and lots of bag pipes. But what if you’re in the mood for something a little different this year? Are you a fan of stout? I am! I love my Guinness, and years ago, I had the most amazing Guinness ice cream served with pretzels at one of my favorite restaurants, Chef Michael Symon’s Lola. Below is a version I came across in a fantastic book of new and traditional Irish recipes called The Complete Irish Pub Cookbook. Give it a try and let me know what you think! I think you’ll like it. Happy St. Patrick’s Day!
1 1/2 cups whole milk
3/4 cup sugar
5 1/2 oz semisweet dark chocolate (at least 88% cacao content) broken into small pieces
4 egg yolks
1 teaspoon vanilla extract
1 1/3 cups stout
1 cup heavy cream
grated chocolate for garnish
Pour the milk into a saucepan. Add the sugar. Bring to a boil, stirring until the sugar has dissolved. Remove from the heat and stir in the chocolate.
Pour the egg yolks into a heatproof bowl and beat for 5 minutes, or entitle beaters leave a faint trail when lifted from the mixture. Stir some of the warm chocolate mixture into the egg yolks, then gradually beat in the rest.
Place the bowl over a saucepan of gently boiling water. Stir continuously for about 10 minutes, until the mixture reaches a temperature of 185 F, or is thick enough to coat the back of a spoon. Be careful not to let it boil.
Strain the mixture through a fine strainer into a pitcher. Stir in the vanilla extract. Sit the bottom of the pitcher in iced water until cold, then cover with plastic wrap and chill for 2 hours.
Pour stout into a saucepan an bring to a boil. Reduce the heat and simmer briskly for 8 minutes, until reduced to 1 cup. Pour into a pitcher, let cool, then chill in the refrigerator.
Stir the cream and chilled stout into the chocolate mixture, mixing well. Pour the mixture into the bowl of an ice cream machine. Churn and freeze following the manufacturer’s instructions. Alternatively, pour the mixture into the bowl of an ice cream machine. Churn and freeze following the manufacturer’s instructions.
If you don’t have an ice cream maker, pour the mixture into a shallow freeze proof container with plastic wrap and freeze for about 2 hours, until beginning to harden around the edges. Beat until smooth to get rid of any ice crystals. Freeze again, repeat the process twice, then freeze until completely firm.
Move the ice cream to the refrigerator 30 minutes before serving to soften and serve in chilled dishes topped with grated chocolate.
Pretzels make an excellent salty accompaniment to the sweet chocolate!
Makes about 3 1/2 cups