Guinness Rocks

What do you think of Guinness Stout?

Somehow friends from my generation associated it with older men. Men who are "uncles". Men who have gone through a hard day's work and needed a big chill out at a local coffee shop a.k.a. kopitiam found near their homes with equally uncle-ly friends. Somehow, that's the image that has been jarred into my mind till now. Effects of marketing. Maybe the choice of artiste George Lam 林子祥 in the past as its ambassador deepens the image.

Oddly, Hubby loved this drink and he is no uncle. Every time I'm back from a trip, without fail, I will get him 3 cans of this uncle-ly drink. I was doing so even when we were courting! See how far back he started this uncle-ly vice.

When I found this ice cream recipe in David Lebovitz The Perfect Scoop, I think Hubby will love it. With the stock-up pile of Guinness in my fridge, I embarked on this project immediately. It was easy to make and was so creamy and nice that half a tub was gone in one sitting. I loved it to bits!

Then after, the taste of Guinness just became so different now. With each sip of the drink (not the ice cream), I remembered the ice cream, felt the soothing comfort and oaky foam swishing in my mouth. I now called Guinness a thing to be enjoyed by all....uncles or not.

Guinness Milk Chocolate Ice Cream
Adapted from David Lebovitz The Perfect Scoop
(Makes half liter)




Ingredients
100g milk chocolate, finely chopped
125ml whole milk
50g sugar
pinch of salt2 large egg yolks
125ml heavy cream
90ml Guinness Stout (I used 125ml by mistake but it still wasn't strong enough for us)
1/2 tsp vanilla extract

Method

1. Put chocolate pieces in a bowl with a strainer over the top
2. Warm milk, sugar and salt in a saucepan over low fire. Set aside.
3. Whisk egg yolks in a separate medium bowl.
4. With one hand (use right hand if you are right handed) whisking constantly, pour the contents from the saucepan into the medium bowl gradually (or else the yolk will be cooked and curdle)
5. Return the saucepan to the fire. Heat till mixture thickens and you are able to coat the back of a wooden spoon.
6. Remove from heat and pour through the strainer over the chocolate. Stir till chocolate is melted.
7. Once mixture is smooth, whisk in the cream, then Guinness and vanilla.
8. Freeze and done. It was so smooth that no whisking or re-freezing needed.