Guinness Milk Chocolate Ice Cream With Almonds Food

DAIRY-FREE CHOCOLATE ICE CREAM

Steps:

• Add cocoa powder and half of the almond milk to saucepan over medium heat and whisk vigorously to combine. Add remaining almond milk and bring mixture to a simmer, stirring occasionally, then remove from heat after 2-3 minutes.
• To a large mixing bowl, add the egg yolks and whisk until they lighten in color. Gradually add the sugar in small increments while whisking vigorously so the two emulsify. You'll know you're done when it's thick and you achieve a ribboning effect - the mixture will form a ribbon when held from the whisk over the bowl (see picture).
• Next, scoop in roughly 1/3 cup of the warm chocolate-almond milk mixture and whisk to combine, in order to temper the eggs (amount as original recipe is written // adjust if altering batch size). Add remaining liquid slowly and mix until completely combined.
• Add xanthan gum to the mixture through a sifter and mix once more. This is not necessary, but will help the ice cream thicken.
• Lastly, add the vanilla extract and stir once more. Then cover and refrigerate overnight or for at least 6-8 hours until completely cooled. Don't forget to chill your ice cream maker canister overnight as well.
• Once chilled, pour the mixture into the pre-chilled ice cream container and prepare according to manufacturer's instructions. It should take 20-30 minutes.
• Either consume immediately as "soft serve" consistency, or freeze, covered for 6-8 hours in a freezer-safe container to harden. Let set out for 10-15 minutes before scooping.

CHOCOLATE ALMOND ICE CREAM

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.

GUINNESS MILKSHAKE

Steps:

• In a blender, add the ice cream and the Guinness and blend until smooth. Pour into serving glasses and garnish with the chocolate curls and the praline cookies.

GUINNESS® ICE CREAM

Steps:

• Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
• Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
• Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
• Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
• Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
• Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
• Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.
• When machine has finished, pack ice cream into a airtight container and store in freezer.

ANN 'S ALMOND CHOCOLATE ICE CREAM DAIRY FREE

Steps:

• In a food processor or mixer beat the egg yolks until light and fluffy (about two minutes); gradually pour the hot almond milk into whipped egg yolk mixture making sure you keep whisking constantly so the eggs don't curdle. .
• Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (Microwaving is fine to as long as you watch it.).
• Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the chocolate till melted, vanilla extract and the Amaretto. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours or overnight).
• Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions.
• Just before removing ice cream add toasted nut to mix inches Then transfer the ice cream to a chilled container and store in the freezer. .
• If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
• Garnish with chocolate covered almonds.

GUINNESS MILK CHOCOLATE ICE CREAM

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.

GUINNESS-MILK CHOCOLATE ICE CREAM WITH ALMONDS

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!