Malted Guinness Milk Chocolate Ice Cream, with Whoppers & Brownies.

Remember when I told you guys I love ice cream? It’s still true. But I wasn’t sure how you would take all this ice cream talk in March, so I kinda didn’t tell you about this.Which I feel bad for, so I’m telling you now.

By the way, I’m writing this right now with a friend reading aloud “Sherlock Holmes” to me. Be jealous.


Don’t judge that we still have our ultra cute Christmas banner up.
Quick-name off some of your favorite things.Now put all those things into an ice cream (unless, of course, you named off horses; then please refrain), and what do you have?

Malted Guinness milk chocolate ice cream with Whoppers & Brownies.

Yes, that’s right.


Photo Credit: Picky Cook.
I don’t know what to say. If you are still here reading this, that’s weird. Go buy ingredients and make this. Stat.Oh, and the recipe doesn’t call for brownies, but if you decide to add some bits and chunks of brownie to this, you are my hero.
malted guinness milk chocolate ice cream with whoppers

7 ounces milk chocolate, finely chopped

1 cup whole milk

1/2 cup sugar

pinch salt

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 (and brownie chunks).

Source: adapted from Picky Cook, adapted from david lebovitz


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