Guinness Ice Cream

Guiness Ice Cream

As it should be fairly clear that I am an ice cream fan, it should also be fairly predictable that I do an ice cream recipe whilst I do reading and research on milk.

I found this recipe in the Boston Globe and I wanted to give it a spin. As I am also a fan of uniquely flavored ice creams, one made from beer seemed right up my alley.

This turned out quite well, although I do have one slight criticism. The molasses and Guinness so dominate the flavors in this ice cream, that the vanilla flavor was completely overwhelmed. As such, I’ve removed the vanilla from the recipe, as it seemed superfluous.

The ice cream itself turned out quite good, but it is very bold, rich and deep. This is not an ice cream with subtlety. Consider yourself warned.

  • 2/3 cup Guinness Stout
  • 2 tablespoons and 2 teaspoons full molasses
  • 4 egg yolks
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup heavy cream

In a small sauce pan, combine the Guinness and molasses. Place over medium high heat and bring to a boil and then immediately remove from heat.

In a large glass mixing bowl, combine the egg yolks with the white sugar and vanilla. Whisk together well. Next, stir in the milk and cream.

Slowly pour the beer into the milk mixture, combining thoroughly. Once combined, the milk mixture should have the same coloring as a crema on top of a shot of espresso.

Cover milk mixture and refrigerate for at least two hours, although overnight will allow the flavors to better intermingle.

Pour the mixture into your ice cream maker and follow the ice cream maker’s instructions. Once complete, pour into a new glass or plastic bowl, cover and place in the freezer to further solidify.

Makes 1 pint

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