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)
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
- 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.
- Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.
- 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.
- 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.
- 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.
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