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Still Feeling Stout? Try Guinness Ice Cream

Monday, March 15th, 2010 by Hannah

When I arrived this morning I was treated to an email from J2. Inside said email was a recipe for Guinness ice cream, that he had found on Num num. If you haven’t yet had your fill of Guinness from St. Patrick’s Day celebrations this weekend, I suggest you give this a try.

Guinness Stout Ice Cream (Two 1-cup servings)
3 egg yolks
2 tbsp sugar
1 c milk
2 tbsp heavy cream
1 pt Guinness (reduced)

In a saucepan, bring the pint of Guinness to a boil and let it reduce to about half to concentrate the flavor. Set this aside. In a separate bowl, whip the egg yolks and sugar until pale and thick. Set aside.

In another saucepan, bring the milk and cream to a boil. Pour the boiling milk mixture over the yolks, whisking continuously. Return to saucepan and cook over medium heat, stirring constantly, until it thickens just enough to coat a spatula. Do not allow the mixture to boil.

Pass milk mixture though a fine chinos strainer or two layers of cheesecloth. Cover loosely and quickly place in an ice bath. Whisk in the Guinness reduction. Place mixture into a churn or an ice cream machine and follow manufacturer’s instructions.

Thanks to J2 for finding and passing along this recipe. I can’t wait to try it myself – I may even try it with some Southern Tier Imperial Choklat Stout for a heavier chocolate flavor. If you’re looking for a sweeter Guinness ice cream recipe, check out this one.


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3 Responses to “Still Feeling Stout? Try Guinness Ice Cream”

  1. KRey Says:

    Wow…sounds delish! Thought your NYC readers might also enjoy this list of the top 25 Irish pubs as picked by NY’s oldest running Irish soccer squad, the Shamrocks: Notably, the #1 choice is in the Bronx. Slainte!

  2. Matt Virzi Says:

    This would be even better topped off with a couple of The Original Beer Cookies dipped in chocolate!

  3. Hannah Says:

    mmmmm, sounds delicious! I’ll hafta try some of your cookies soon.

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