{"id":405,"date":"2006-03-02T11:33:00","date_gmt":"2006-03-02T15:33:00","guid":{"rendered":"http:\/\/www.chrismclaren.com\/blog\/archives\/2006\/01\/18\/guinness-ice-cream\/"},"modified":"2006-03-02T11:36:27","modified_gmt":"2006-03-02T15:36:27","slug":"guinness-ice-cream","status":"publish","type":"post","link":"http:\/\/www.chrismclaren.com\/blog\/2006\/03\/02\/guinness-ice-cream\/","title":{"rendered":"Guinness Ice Cream"},"content":{"rendered":"<p>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.<\/p>\n<p>I wonder if this would be nearly as good&#8211;I think an experiment is in order. Maybe on the 17th.<\/p>\n<p>(From the January 18th, 2006 <a href=\"http:\/\/www.boston.com\">Boston Globe<\/a>) <\/p>\n<p><a href=\"http:\/\/www.boston.com\/ae\/food\/articles\/2006\/01\/18\/guinness_ice_cream\/?p1=MEWell_Pos1\">Guinness Ice Cream<\/a><\/p>\n<p>Makes 1 quart<\/p>\n<ul>\n<li>1\/2\tvanilla bean, split lengthwise<\/li>\n<li>1\tcup whole milk<\/li>\n<li>1\tcup heavy cream<\/li>\n<li>2\/3\tcup Guinness stout<\/li>\n<li>2\ttablespoons plus 2 teaspoons molasses<\/li>\n<li>4\tegg yolks<\/li>\n<li>1\/3\tcup sugar<\/li>\n<li>1\/2\tteaspoon vanilla extract<\/li>\n<\/ul>\n<ol>\n<li>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.<\/li>\n<li>Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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&#8217;s instructions.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p class=\"excerpt\">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&#8211;I think an experiment is in order. Maybe on the 17th. (From the January 18th,&hellip; <a href=\"http:\/\/www.chrismclaren.com\/blog\/2006\/03\/02\/guinness-ice-cream\/\">Read more &rarr;<\/a><\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[],"class_list":["post-405","post","type-post","status-publish","format-standard","hentry","category-food-and-drink","xfolkentry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5UQvw-6x","_links":{"self":[{"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/posts\/405","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/comments?post=405"}],"version-history":[{"count":0,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/posts\/405\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/media?parent=405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/categories?post=405"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/tags?post=405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}