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Paul once made a Guinness ice cream dish for me, where he reduced Guinness down to a super-powerful thick sauce that was poured over fine french vanilla. It was tasty, but apparently took a lot of effort.

I wonder if this would be nearly as good–I think an experiment is in order. Maybe on the 17th.

(From the January 18th, 2006 Boston Globe)

Guinness Ice Cream

Makes 1 quart

• 1/2 vanilla bean, split lengthwise
• 1 cup whole milk
• 1 cup heavy cream
• 2/3 cup Guinness stout
• 2 tablespoons plus 2 teaspoons molasses
• 4 egg yolks
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract

1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.
2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.
3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.
4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.
5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer’s instructions.

This entry was posted on Thursday, March 2nd, 2006 at 11:33 am and is filed under Food and Drink. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.