A date night out at the theater!

Ben gave me tickets to see CATS for our first anniversary and Christmas this year. We thought about going somewhere really nice for dinner, but I'd hate to be rushed or late to one of my favorite. So we decided to make a fancy extra special dinner at home. I made NY Strips with Cabernet Sauce, Risotto with Porcini Mushrooms and Marscapone, Balsamic Browned-Butter Asparagus and Chocolate dipped Strawberries for dessert. The steak recipe calls for Filet Mignon, but Ben found NY Strips that looked really good, so I used them in stead. This was the first time I've ever made Risotto or used dried mushrooms. This recipe was actually in Cooking Light's Best of 20 Years Issued (Sept 2007) as the best rice dish...I can believe it!

We had a wonderful night...the show was fantastic, even Ben liked it. I dressed the part with my leapord print pencil skirt and fur trimmed sweater...it's so fun! I included a picture of us before the show. This was definitely a fancy date night and the food was just as good as anything we could have paid for in a restaurant, but tons cheaper too!

Filet Mignon with Cabernet Sauce (Cooking Light)

Cooking spray

4 (4-ounce) filet mignon steaks

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/4 cup minced shallots

1 tablespoon red wine vinegar

2 teaspoons low-sodium soy sauce

1 cup cabernet sauvignon

1 cup fat-free, less-sodium beef broth

2 teaspoons butter

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan. Add shallots to pan; sauté 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine, and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.

Risotto with Porcini Mushrooms and Marscapone (Cooking Light)

1 1/2 cups boiling water

1/2 cup dried porcini mushrooms (about 1/2 ounce)

1 (14-ounce) can less-sodium beef broth

Cooking spray

1 cup uncooked Arborio rice or other short-grain rice

3/4 cup chopped shallots

2 garlic cloves, minced

1/2 cup dry white wine

1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

1/4 cup (1 ounce) mascarpone cheese

1 tablespoon chopped fresh or 1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Combine 1 1/2 cups boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid; chop mushrooms.

Bring reserved soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic to pan; sauté 5 minutes. Add wine; cook until liquid evaporates (about 2 minutes).
Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, Parmigiano-Reggiano and mascarpone cheeses, thyme, salt, and pepper; stir gently just until cheeses melt. Serve warm.

Balsamic Browned-Butter Asparagus (Cooking Light)

4 pounds fresh asparagus

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon cracked black pepper

1/4 cup butter

4 teaspoons lite soy sauce

2 teaspoons balsamic vinegar

Snap off and discard tough ends of asparagus.

Arrange asparagus evenly on a lightly greased 15- x 10-inch jelly-roll pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss to coat.

Bake asparagus at 400° for 15 minutes or just until tender.

Melt butter in a large skillet over medium heat. Cook, stirring occasionally, 4 minutes or until butter is lightly browned. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing to coat. Serve immediately.

A Little Old....A Little New

This wasn't really a New Year's Resolution, but with the New Year I wanted to start trying some new ingredients in my recipes and cooking. There are so many recipes I probably skip over just because I'm not familiar with the ingredient. So already I've already added Cardamom, Unprocessed Bran, Butternut Squash and Leeks to my list. Sunday evening (my big cooking day) I used turnips and Gruyère cheese as my something new ingredients. I saw a recipe for Turnip-Gruyère Gratin in the new Cooking Light and it caught my eye, which is unusual since it didn't have a picture. I'm a very visual person and typically only make recipes with pictures...hence my love of photographing food! I also decided to try a new Meatloaf recipe made with oatmeal rather than breadcrumbs.

The turnips were quite tasty. They sort of taste like a cross between and potato and onion. The gratin also has potatoes and the dish turned out a little like scalloped potatoes. The meatloaf was very good and worthy of the 5 stars the reviewers gave it on Cooking Light. After reading the reviews I decided to use 2 whole eggs rather than 2 egg whites to keep the loaf together. Also, I didn't have enough ketchup, so I used bbq sauce too. I have a loaf pan and used it, but the recipe uses a roasting pan instead. Next time, I'll shape into a loaf and use the pan, which will help reduce the fat that collects on top. I also steamed fresh broccolini then pan roasted it with olive oil, balsamic vinegar, salt, pepper, garlic, ginger and crushed red pepper.



Home-Style Meat Loaf (Cooking Light)

3/4 cup ketchup, divided
1/2 cup quick-cooking oats
1/4 cup minced fresh onion
2 tablespoons chopped fresh parsley
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 large egg whites, lightly beaten
1 1/2 pounds ground round
Cooking spray

Preheat oven to 350°.

Combine 1/2 cup ketchup, oats, and next 6 ingredients (oats through egg whites) in a large bowl. Add meat; stir just until blended. Shape meat mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush 1/4 cup ketchup over meat loaf. Bake at 350° for 1 hour and 10 minutes. Let stand 10 minutes before slicing.

6 servings (serving size: 1 slice)

Nutritional Information
CALORIES 242(28% from fat); FAT 7.5g (sat 2.6g,mono 3.1g,poly 0.5g); PROTEIN 27.2g; CHOLESTEROL 70mg; CALCIUM 21mg; SODIUM 527mg; FIBER 1.4g; IRON 3mg; CARBOHYDRATE 15.5g





Turnip-Gruyère Gratin (Cooking Light)

1 pound turnips, peeled and cut into 1/4-inch-thick slices
1 pound baking potatoes, peeled and cut into 1/4-inch-thick slices
1/2 teaspoon salt, divided
Cooking spray
1 cup fat-free milk, divided
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
6 tablespoons (1 1/2 ounces) shredded Gruyère cheese
3 tablespoons seasoned breadcrumbs
1 tablespoon butter, melted

Preheat oven to 425°.

Place turnips in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 5 minutes. Add potatoes to pan, and simmer for 8 minutes or until potatoes are almost tender. Drain. Sprinkle turnips and potatoes evenly with 1/4 teaspoon salt, and arrange slices in an 11 x 7–inch baking dish coated with cooking spray.

Combine 1/4 cup milk, flour, and 1/4 teaspoon thyme in a medium saucepan, and stir with a whisk until well blended. Gradually add remaining 3/4 cup milk, stirring with a whisk until smooth. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook over medium heat for 7 minutes or until thick, stirring frequently. Remove from heat, and add Gruyère cheese, stirring until smooth. Pour cheese mixture over turnip and potato slices, and toss gently.
Combine seasoned breadcrumbs and butter; sprinkle over turnip mixture. Bake at 425° for 15 minutes or until thoroughly heated. Serve immediately.

6 servings

Nutritional Information
CALORIES 166(24% from fat); FAT 4.5g (sat 2.6g,mono 1.2g,poly 0.4g); PROTEIN 6.1g; CHOLESTEROL 13mg; CALCIUM 189mg; SODIUM 372mg; FIBER 2.9g; IRON 0.8mg; CARBOHYDRATE 25.8g

Baby It's Cold Outside...

There is nothing like a hot thick soup to warm you up on a Snow Day. Today for lunch, I made Golden Winter Soup...the feature of this month's Cooking Light. Besides cutting up the butternut squash, which was quite a challenge, it couldn't be easier. This soup is very very filling and makes 8 servings...perfect for our lunches next week. The recipe includes french-guyere toasts. I also saw a salad in Cooking Light, but was pretty labor intensive as a side salad. So I bought mixed spinach salad, dried cranberries, walnuts, shallots and a raspberry-walnut vinegarette. My only change to the soup was using fat-free half and half. Next time I'll probably use a low-fat to give it more flavor, but I really don't think you need the full-fat half and half.

Golden Winter Soup (Cooking Light)

2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)

Preheat broiler.

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Veggie Delight!

To start our healthy new year off right we had a night of fresh veggies. Baked potatoes, roasted veggies and giant portobello mushrooms topped with garlic and red bell pepper. The mushrooms were delish and full of flavor...we didn't even miss the meat! Of course we made up for the meat later in the week when Ben grilled awesome NY Strips...our nice reward for getting off to a good start.

Grilled Portobello Mushrooms (Allrecipes)
1/2 cup finely chopped red bell pepper
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
4 portobello mushroom caps

Preheat grill for medium heat.

In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.

Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

Southern Collards = MONEY!

I definitely wanted to make fresh homemade collards for New Years, but all the recipes I could find had a ham hock. I wasn't too interested in investing that much time to make them. I found this recipe in my Southern Living magazine and they were amazing. Ben didn't like them that much, but then again he doesn't really like any greens. They were the perfect balance between sweet and vinagery.

Collard Greens with Red Onions (Southern Living)

3 (16-oz.) packages fresh collard greens
2 medium-size red onions, finely chopped
2 tablespoons vegetable oil
2 1/2 cups vegetable broth
1/4 cup cider vinegar
2 tablespoons dark brown sugar
1 1/2 teaspoons salt
1/2 teaspoon dried crushed red pepper
Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens.
Sauté onions in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until tender. Add broth and next 4 ingredients.
Gradually add collards to Dutch oven, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 1 hour or until tender.

More of the best of...

This is the second recipe I've made from Cooking Light's 20th Anniversary magazine edition where they featured 20 best recipes from the past 20 years. Baked Potato Soup won the best soup and it was awesome, especially for a Sunday night. I made a few small changes...I used 1% milk instead of 2%, but added approximately 1/2 cup heavy cream. I also added a little more salt and garlic. This makes a pot full, but we're looking forward to the leftovers for lunch this week.

Baked Potato Soup (Cooking Light)

4 baking potatoes (about 2 1/2 pounds)

2/3 cup all-purpose flour (about 3 ounces)

6 cups 2% reduced-fat milk

1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup reduced-fat sour cream

3/4 cup chopped green onions, divided

6 bacon slices, cooked and crumbled

Cracked black pepper (optional)

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Sausage, Peppers and Onions...Oh Goodness

I never thought such a simple dish could be so good. For some reason I had a craving for this. I searched for a recipe and found one from Giada that had 5 stars. It is definitely worth 5 stars. This recipe was super simple to make and has tons of flavor. Leftovers are better the next day and it's incredibly versitle. We served this over rice, but it'd be amazing on subs with some provalone cheese melted over top.

Sausage, Peppers and Onions (Giada De Laurentiis)

1/4 cup extra-virgin olive oil

1 pound sweet Italian turkey sausage

2 red bell peppers, sliced

2 yellow onions, sliced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/2 cup chopped fresh basil leaves

4 garlic cloves, chopped

2 tablespoons tomato paste

1 cup Marsala wine

1 (15-ounce) can diced tomatoes

1/4 teaspoon red pepper flakes, optional

4 to 6 fresh Italian sandwich rolls, optional

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Twice As Nice!

This dish is known as "The Meal" in my family. We have this whenever we left for camp, school, celebrated a birthday and have always had this on Christmas Eve. The side dishes may vary each time, but the steak and peppers are always a must. It's safe to say it's a family recipe!

Grilled Pepper Steak with Bell Pepper Salsa (Cooking Light)

1/3 cup balsamic vinegar
2 tablespoons molasses
1 teaspoon dried thyme
1 teaspoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
3 large shallots, peeled and minced lengthwise
1 large red bell pepper, seeded and chopped (about 8 ounces)
1 large yellow bell pepper, seeded and chopped(about 8 ounces)
Cooking spray
4 teaspoons coarsely ground pepper
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
Thyme sprigs (optional)

Combine first 9 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Place marinated vegetables and sauce in a small saucepan; bring to a boil. Cook until vegetabales are soft and marinade has reduced.

Place a grill pan coated with cooking spray over medium-high heat until hot. Press 1 teaspoon coarsely ground pepper onto 1 side of each steak. Wipe pan clean with paper towels; recoat with cooking spray. Place pan over medium-high heat until hot. Add steaks, peppered sides down; cook 3 minutes on each side or until desired degree of doneness. Serve with bell pepper salsa and thyme sprigs if desired.

Twice Baked Potatoes

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.

More Casseroles...

This must be the month of casseroles! Until recently I had never heard of Turkey Tetrazzini or Chicken Tetrazzini. After the holidays I used leftover turkey for the Turkey Tetrazzini casserole and recently found one for chicken. While making this I was slightly worried about the lack of flavor since there isn't much sauce to speak of, but it was full of flavor. The almond slivers add a wonderful crunch factor. The original recipe called for Sherry, but I only had vermouth and used that. It was a pretty strong taste, in a good way, but next time I think I'll use white wine. I served this with a side Southern Green Beans as something different than salad. We make these green beans quite a lot!

Chicken Tetrazzini (Southern Living)

3 cups chopped cooked chicken
1 cup shredded Parmesan cheese
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
(10-ounce) container refrigerated Alfredo sauce
1 (3 1/2-ounce) can sliced mushrooms, drained
1/2 cup slivered almonds, toasted
1/2 cup chicken broth
1/4 cup dry sherry
1/4 teaspoon freshly ground pepper
7 ounces vermicelli, cooked

Stir together chicken, 1/2 cup Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into 6 lightly greased 6-ounce baking dishes or an 11- x 7-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese

Bake at 350° for 25 minutes or until thoroughly heated.

Southern Green Beans (Rachel Ray)

1 1/4 pounds green beans
2 slices bacon, chopped
1 small onion, minced
2 tablespoons red wine vinegar
2 teaspoons sugar

Cook green beans in 1-inch simmering water, covered, for 6 minutes. Drain and set aside. Return skillet to stove and set burner to medium high. Add bacon and brown. When fat begins to render, add chopped onions to the pan and cook until tender with the bacon. Add cooked green beans to the pan and turn to coat in bacon drippings and onions. When the beans are hot and bacon crisp at edges and onions translucent add vinegar to the pan and season with beans with sugar. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1 to 2 minutes, then serve.

My favorite thing to cook...

Lasagna! It's quite ironic I love lasagna now. When I was about 7 years old I remember eating lasagna at the beach right before we loaded up the van to come back home. A stomach bug was being passed around our family and later that night I came down with. It took many years for me to be able to eat any pasta with cheese in it. And slowly almost 20 years later I've learned to love it. It's almost like an art layering the noodles, cheese and sauce. It's so hearty and the perfect comfort food.

I've made several versions of lasagna and we have two favorites. This is the veggie lasagna I first made for Ben's 27th birthday party when we hosted our family and friends over. It was a huge hit and even Ben who was a little skeptical of meatless lasagna loves it.

Hearty Vegetable Lasagna (Allrecipes)

1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese


Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
Mix together ricotta, 2 cups mozzarella cheese, and eggs.

Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

A Meal Fit for A King...and Queen!

This past weekend we bought a new grill... and what better way to break it in than with the ultimate steak...filet mignon. Ben did a supberb job with the steaks. He wrapped them in peppercorn crusted bacon, seasoned them with salt and pepper...then grilled them over charcoal. I made ultimate baked potatoes, complete with more bacon and loads of pepperjack and sharp cheddar cheese. For the greens, I made one of favorite asparagus dishes...Lemon Asparagus. It's one of my Rachel Ray favorites and dresses up any dish.

To finish off our meal, I made a special request from Ben out of my new Perfect Scoop Ice Cream recipe book. I highly recommend this book to anyone who is an ice cream fanatic. It has flavors of ice cream you can make with your home ice cream maker that you can't find any where else...such as Guinness-Milk Chocolate Ice Cream.

Lemon Asparagus

1 lb asparagus, trimmed

1 lemon

1 tablespoon olive oil

Salt and Pepper

Steam asparagus in 1 inch of water in a saute pan for 5-6 minutes. Drain water, add olive oil, juice of the lemon, salt and pepper.

Guinness-Milk Chocolate Ice Cream

7 ounces milk chocolate, chopped

1 cup whole milk

1/2 cup sugar

pinch of salt

4 large egg yolks

1 cup heavy cream

3/4 cup Guinness Stout

1 teaspoon vanilla extract

Put the chocolate pieces in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar and salt in a medium saucepan. In a seperate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted over low heat. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refridgerator, then freeze it in your ice cream maker according to the manufacturer instructions.