Guiness Stout Ice Cream Food

GUINNESS FLOATS WITH WHISKEY WHIPPED CREAM

Steps:

• Combine the heavy cream, whiskey and sugar in a bowl and whisk until soft peaks form. Taste it, then fold in more whiskey if you want!
• Divide the ice cream between 2 chilled glasses, then very slowly pour the Guinness into each. (Be careful -- it will bubble over if you pour too fast!) Serve with the whiskey whipped cream.

GUINNESS FLOAT

Steps:

• Divide ice cream between 2 glasses. Slowly top with beer; drizzle with chocolate syrup. Serve immediately.

GUINNESS® ICE CREAM

Steps:

• Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
• Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
• Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
• Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
• Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
• Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
• Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.
• When machine has finished, pack ice cream into a airtight container and store in freezer.

GUINNESS SUNDAES

Steps:

• Bring one 15-ounce can Guinness or other stout beer and 1/2 cup sugar to a simmer in a saucepan over low heat and cook until syrupy, about 40 minutes. Whisk in 3 tablespoons diced cold butter. Drizzle the Guinness caramel over vanilla or butter pecan ice cream and serve with shortbread cookies.

GUINESS STOUT ICE CREAM

Steps:

• Bring beer, milk, cream, glucose, and sugar to a boil, drizzle into the egg yolks while whisking vigorously. Heat to 185 degrees F stirring constantly and pour through a fine seive and chill over an ice bath. When ice cream base is cold, freeze in an ice cream machine.

GUINNESS MILKSHAKE

Steps:

• In a blender, add the ice cream and the Guinness and blend until smooth. Pour into serving glasses and garnish with the chocolate curls and the praline cookies.

GUINNESS STOUT ICE CREAM

Steps:

• In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Add the milks, the salt, and the sugar, heat the mixture over moderately low heat, whisking, for 1 to 2 minutes, or until the sugar is dissolved, and remove the pan from the heat. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

GUINNESS STOUT ICE CREAM

Steps:

• In a heavy saucepan, dissolve the cornstarch in the water and cook, stirring constantly with a wire whisk, over medium heat until the mixture thickens slightly, about 2 minutes.
• Reduce the heat to low and stir in both milks, salt and sugar. Cook, stirring, until the sugar is completely dissolved, about 1 to 2 minutes.
• Remove from the heat and let cool. Stir in the stout and pour into a freezer-proof bowl and place in the freezer.
• When the mixture starts to set, about 45 minutes to 1 hour, remove from the freezer and whip well. Return the mixture to the freezer and allow to freeze through, about 2 hours.

GUINNESS ICE CREAM

Steps:

• Combine Guinness, cream and milk in a large saucepan. Bring to a simmer over medium-high heat.
• Whisk the egg yolks and sugar in a large heat-proof bowl. Slowly add the hot Guinness cream, whisking constantly until well-blended.
• Strain back into the saucepan. Cook over medium heat about 6 minutes, until it thickens and coats the back of a spoon. Do not let boil.
• Set a medium bowl inside a large bowl filled with ice water. Pour the custard into the medium bowl. Stir occasionally until the custard is cold, about 30 minutes. Change the ice as needed.
• Pour into an ice cream maker and freeze per manufacturer's instructions. Pack into an airtight container and place into freezer until firm, about 4 hours.
• Serve with chocolate-covered pretzels.