Guinness Ice Cream with Chocolate Covered Toffee Bits

makes about 1 quart, serves 4


6 extra large egg yolks

1/2 cup firmly packed light brown sugar

1/2 cup plus 2 Tablespoons whole milk

1/2 cup plus 2 Tablespoons heavy cream

2/3 cup Guinness stout

Pinch of kosher salt

2 (1.4-ounce) Heath Bars, chopped into bite-size pieces


In a medium saucepan, warm the milk, cream, Guinness, and salt.  In a medium bowl, whisk together the egg yolks and brown sugar.  Slowly pour the warm milk mixture into the egg yolks, whisking constantly to temper the yolks.  Pour the warmed egg yolk mixture back into the saucepan.  Stir the mixture over medium heat with a heatproof spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula.  Pour the custard through a fine-mesh sieve set over a bowl. Set over an ice bath and stir until cool.  Cover and refrigerate the mixture until thoroughly chilled, several hours or overnight. Freeze it in an ice cream maker according to the manufacturer's instructions. At the end of the churning cycle, add the chopped candy bar pieces and churn just until combined.  Transfer the mixture to a freezer-safe container and freeze until firm.  Enjoy!


Printed from thegalleygourmet.net