I’ve been wanting to make this ice cream for a while now. What stopped me was the milk chocolate. I can see Guinness and dark chocolate – I love chocolate stout cake – but milk chocolate? I figured the Guinness would be nice in the ice cream, although I wondered what effect the alcohol would have on the freeze-ability of the ice cream. My expectations were exceeded. This is a delicious, creamy ice cream. The milk chocolate works with the Guinness, which adds complexity and a slight, pleasant bitterness on the finish. I think it does freeze slightly softer due to the alcohol but it’s not that noticeable.

• Guinness-Milk Chocolate Ice Cream (The Perfect Scoop, p. 32)