Hello to all! I hope this post finds you well. It's been a long time since I've written, and I thought it would be appropriate to clean up the site a bit and give it a more simple look. And since citrus is in season right now... citrus is the big winner.
Finally, I want to thank every one of you for being so supportive of me during the past year or so. Your encouragement has not only been reassuring, but motivational. I'm hoping to use this site as a way to keep everyone up-to-date with regard to my whereabouts and goings-on. Hopefully there will be some good stories and pictures thrown in as well.
Stout - Milk Chocolate Ice Cream
makes about one quart
7 oz. milk chocolate, finely chopped
1c whole milk
1c heavy cream
pinch of salt
4 large egg yolks
3/4c stout beer (Boulevard, Guinness, etc.)
1t vanilla extract
Put chopped chocolate into a large bowl; set a mesh strainer over the top. Prepare an ice bath.
Warm the milk, cream, sugar, and salt in a medium saucepan over medium heat. In a medium-sized bowl, whisk together egg yolks. Slowly temper some of the warmed mixture into the yolks with a whisk, then return all of the yolk mixture back to the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, being sure to scrape the bottom of the pan, until the mixture thickens and coats the spatula.
Pour mixture through the strainer over the chopped chocolate; stir until chocolate melts. Once the mixture is smooth, whisk in the stout and the vanilla. Stir until cooled over ice bath.
Chill mixture thoroughly in the fridge, then freeze in an ice cream maker according to manufacturer's instructions.