by Kirsten Larsen
“Have you heard what they’re doing in Missouri?! They’re squishing up cicadas and making ice cream with them,” my neighbor said with a wild grin on his face. He’s been trying to get me to bake cakes with strange Colorado bugs as the secret ingredient, but the whole idea kind of creeps me out. Who would actually enjoy eating a slice of mosquito cake, frosted with butterfly whipped cream? It would make a great dare but I doubt anyone would come back for more. My neighbor forgot to mention that Sparky’s Homemade Ice Cream in Columbia, Missouri was reprimanded by the health department for feeding their customers cicadas, which were caught in the owner’s backyard. So, I doubt that Boulder County would let me sell a Mint Grashopper Cake.
July First is National Creative Ice Cream Flavor Day! Whip something strange up, like avocado ice cream or sesame gelato. Instead of eating a frozen treat with bugs, I’d rather savor a bowl of Guinness Milk Chocolate Ice Cream.
Guinness Milk Chocolate Ice Cream recipe by David Lebovitz
- 7 ounces high quality milk chocolate, finely 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
In a medium saucepan, warm your milk, sugar and salt. Whisk your egg yolks in a separate bowl, and slowly temper your warm milk into them while continuing to whisk. Slowly whisk your egg yolk and warm milk combination back into your warm milk, whisking like mad to keep your eggs from cooking on the bottom of the pot. With a heat proof spatula, stir over medium heat until the mixture is thick enough to coat the spatula. Remove from heat.
Place your chocolate in a large bowl with a fine mesh strainer over top. Pour your hot milk and egg yolk mixture through the strainer into the chocolate. Stir until all chocolate is melted. Mix in your cream, followed by your Guinness and Vanilla. Mix until cooled. Chill in the refrigerator and then freeze in your ice cream mixer. Devour!