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Make It at Home: Diana Yen's Guiness-and-Dark-Chocolate Ice Cream

To say that Diana Yen knows her way around the kitchen is an understatement. As the founder of The Jewels of New York, she has assembled a highly talented collective of chefs who can do more than just cook, from styling and shooting food to catering and consulting on recipes for the likes of Martha Stewart and Kinfolk. And now Lonny. To celebrate the release of Yen's new cookbook, A Simple Feast, we'll be posting original recipes by The Jewels of New York each week, right here on Lonny.com. So even if you're not a domestic diva, you can entertain like the best of them—starting with a crowd-pleasing ice cream you won't find at the corner store.

Diana Yen's Guiness-and-Dark-Chocolate Ice Cream | Lonny.com
(Photos © The Jewels of New York)
Guinness-and-Dark-Chocolate Ice Cream
Serves 4

Trust us when we say that you can have your pint and eat it, too. This decadent ice cream is dark and sophisticated—a definite upgrade from your childhood favorite. It's equally delicious served on the patio on a warm spring day or on your sofa on a cool spring evening.

-- 1 cup Guinness Stout
-- 2 cups heavy cream
-- ½ cup sugar
-- ¼ cup honey
-- 1 teaspoon vanilla extract
-- pinch of salt
-- 4 large egg yolks
-- 7 ounces dark chocolate (70% cacao), finely chopped

In a small saucepan, bring the Guinness to a boil over medium heat. Lower to a simmer and reduce to a half-cup, about 5 minutes. Add the heavy cream, sugar, honey, vanilla extract, and salt, whisking to combine. In a separate heat-proof bowl, whisk together the egg yolks. Slowly pour the cream mixture into the egg yolks, whisking to combine.

Transfer the mixture back to the saucepan, whisking constantly. Cook over medium-low heat until mixture is thick enough to coat the back of a spoon, about 8-10 minutes.

Place the chocolate in a large bowl and set a mesh strainer over the top. Pour the custard mixture through the strainer over the chocolate, then stir until the chocolate is melted. Discard any solids. Let it cool, transfer to a container and refrigerate until cold, at least 4 hours or overnight. Pour into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze until firm, 3 to 4 hours.
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