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 hungrymonster.com. 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.