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Guinness Milk Chocolate Ice Cream

A thick, creamy glass of Guinness is practically dessert on its own. But when the rich, nutty flavors of the iconic Irish stout get blended into velvety chocolate ice cream, magic happens. “If you like the hearty taste of Guinness stout, this is the ice cream for you,” says David Lebovitz in his book, The Perfect Scoop. An acclaimed pastry chef, cookbook author, and bona fide ice cream fanatic, Lebovitz re-released the book for its 10th anniversary, with nearly a dozen new recipes and a fresh perspective on the booming business of ice cream. With an abundance of easy-to-use ice cream makers now on the market, whipping up batches at home is a cinch, so prepare to enjoy your next serving of Guinness with a spoon.


  • 7 oz. milk chocolate (at least 30 percent cocoa), finely chopped
  • 1 cup whole milk
  • 1/2 cup sugar
  • Pinch of kosher or sea salt
  • 4 large egg yolks
  • 1 cup heavy cream
  • 3/4 cup Guinness stout
  • 1 tsp. pure vanilla extract
  • Tools:Large bowl, medium bowl, mesh strainer, medium saucepan, spatula, whisk, ice cream maker


1. Put the chopped chocolate in a large bowl and set a mesh strainer over the top. Set aside.

2. Warm the milk, sugar and salt in a medium saucepan until hot but not boiling. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted.

4. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla.

5. Stir the mixture over an ice bath until cool, then chill thoroughly in the refrigerator.

6. Add the mixture to your ice cream maker, following the manufacturer’s instructions to freeze until the desired consistency is reached.

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