Guinness Milk Chocolate Ice Cream With Almonds Recipes

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat the milk, sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. , Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, stir in almonds. Transfer to a freezer container; freeze for 2-4 hours before serving.

Steps:

• Put the chocolate pieces in a large bowl and set a mesh strainer over the top. The mesh strainer will retain any piece of custard, in case you overcook it.
• Warm the milk, sugar and salt in a medium saucepan.
• In a separate medium bowl, whisk together the egg yolks.
• Slowly pour the warm (not boiled) mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• 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 evenly (if you have a thermometer it should read between 170F and 175F). Don't let it boil!
• Pour the custard through the strainer over the milkchocolate, then stir until the chocolate is completely melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath if you want, or let it cool before you put it in the refrigerator.
• Chill the mixture thoroughly on the refrigerator. I consider this the most important part, because the custard must be very cold when we put it in the ice cream machine. I usually put the bowl in the freezer for ten minutes before putting it in the ice cream maker.
• Freeze in your ice cream maker according to your manufacturer's instructions. Just before the ice cream is ready, add the chopped almonds. Freeze well. Let 5-10 minutes outside the refrigerator before serving.
• If you insist on not using an ice cream maker, well, I can't guarantee success and you'll need lots of luck.
• Enjoy!

Steps:

• put the chocolate in a large bowl.
• warm milk, sugar and salt in a saucepan
• in a separate bowl whisk egg yolks and slowly stream warm milk mixture into them and pour back into sauce pan, heating over medium stirring constantly until it coats the back of a spoon.
• pour the custard into the chocolate mixture (you can strain it, but i never strain the custards) stirring until the chocolate is melted.
• stir in cream, guinness and vanilla.
• refrigerate until cold and freeze according to ice cream machine instructions.