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1
Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
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2
The mesh strainer will retain any piece of custard, in case you overcook it.
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3
Warm the milk, sugar and salt in a medium saucepan.
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4
In a separate medium bowl, whisk together the egg yolks.
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5
Slowly pour the warm (not boiled) mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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6
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula evenly (if you have a thermometer it should read between 170F and 175F).
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7
Don't let it boil!
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8
Pour the custard through the strainer over the milkchocolate, then stir until the chocolate is completely melted.
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9
Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla.
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10
Stir until cool over an ice bath if you want, or let it cool before you put it in the refrigerator.
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11
Chill the mixture thoroughly on the refrigerator.
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12
I consider this the most important part, because the custard must be very cold when we put it in the ice cream machine.
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13
I usually put the bowl in the freezer for ten minutes before putting it in the ice cream maker.
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14
Freeze in your ice cream maker according to your manufacturer's instructions.
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15
Just before the ice cream is ready, add the chopped almonds.
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16
Freeze well.
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17
Let 5-10 minutes outside the refrigerator before serving.
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18
If you insist on not using an ice cream maker, well, I can't guarantee success and you'll need lots of luck.
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19
Enjoy!
