Okay, so it actually started out very serendipitously. I had planned to get back to ice cream making after a month or so of being away from it (due to traveling and catering orders), and I'd decided to make chocolate ice cream. But, right as I flipped open David Lebovitz's awesome ice cream book, the book fell open to Guinness-Milk Chocolate Ice Cream, and I *had* to try it. It was only later that night once my custard was cooling in the fridge did I find out that it's Guinness's birthday this week--hence, perfect timing! This has spurred quite a Guinness obsession in the house, and there's more Guinness goodness to come.
Guinness-dark chocolate ice cream
But, as much as I <3 David Lebovitz's book, I do prefer dark chocolate to milk chocolate. And the ice cream came out great despite the substitution. This was such a rich, creamy ice cream with a great added depth from the Guinness. Definitely something worth having around for Guinness week! (btw, I also made a vanilla bean ice cream later that day to go with the Guinness-chocolate. It's a perfect companion and helps mild out some of the alcoholic flavor, if that's not your cup of tea.)
Read on for the recipe....