Guinness Ice Cream with Chocolate-Covered Pretzels

By MJH

Ingredients

• Guinness Ice Cream:
• 2 cups Guinness (16 ounces)
• 2 cups heavy cream
• 1 3/4 cups whole milk
• 15 large egg yolks
• 1 cup granulated sugar
• Chocolate-Covered Pretzels:
• 6 ounces milk chocolate, chopped
• 2 cups thin pretzel sticks

Details

Preparation time 30mins
Cooking time 300mins
Adapted from foodandwine.com

Preparation

Step 1

Guinness Ice Cream:
In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat.

In a large bowl, whisk the egg yolks with the sugar.

Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.

Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil.

Pour the custard into a medium bowl set in a large bowl filled with ice water.

Let stand until the custard is cold, stirring occasionally, about 30 minutes.

Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions (this may have to be done in 2 batches).

Pack the ice cream into an airtight container and freeze until firm, about 4 hours.



Chocolate-Covered Pretzels:
Line a baking sheet with wax paper.

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.

Let cool for 10 minutes, stirring occasionally.

Add the pretzels and stir gently until coated.

Using a fork, transfer the pretzels to the wax paper, letting the excess chocolate drip back into the bowl.

Refrigerate the pretzels until the chocolate is set, about 20 minutes.


Spoon the ice cream into bowls and top with some Chocolate-Covered Pretzels. Serve at once.