GUINNESS® ICE CREAM
Subtle smoky/chocolatey flavors make this ice cream a divine treat for St. Patrick's Day or any day. Don't skimp on the cream! How about a scoop on top of a brownie or chocolate cake?
Provided by ScandoGirl
Categories World Cuisine Recipes European UK and Ireland Irish
Time 5h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 30.9 g, Cholesterol 239.7 mg, Fat 26.8 g, Protein 4.7 g, SaturatedFat 15.7 g, Sodium 46.9 mg, Sugar 28.9 g
GUINNESS ICE CREAM
Created by pastry chef Cory Barrett. Similar to Ben & Jerry's "Black and Tan" flavor. Food & Wine Magazine, Feb 2008.
Provided by DrGaellon
Categories Frozen Desserts
Time 5h15m
Yield 1 1/2 quarts, 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 487.8, Fat 21.5, SaturatedFat 11.8, Cholesterol 288.5, Sodium 59, Carbohydrate 36.5, Sugar 18.6, Protein 7.4
GUINNESS FLOAT
Steps:
- To make the ice cream: Combine the milk, heavy cream, sugar, and vanilla bean in a saucepan and bring to a boil over high heat. Pour 1/4 cup of the hot mixture in a steady stream over the egg yolks, whisking constantly. Repeat until all the milk mixture has been added. Strain the ice cream base through a fine sieve and cool in an ice bath. When the mixture is cool add the beer, transfer to an ice cream maker, and process according to the manufacturer's instructions. Spoon the ice cream into a plastic container and freeze for at least 1 hour before serving.
- Preheat the oven to 300 degrees F.
- To make the coconut straws: Combine the butter, sugar, honey, and glucose in a heavy-bottomed pan. Heat the mixture over medium-high heat until a candy thermometer indicates a temperature of 280 degrees F. Stirring constantly, remove the pot from the stove. Add the coconut, then quickly and carefully spread the mixture out on a parchment lined baking sheet. Cool the mixture then cut 4 1/4-inch wide strips. Place the strips on a non-stick baking sheet (preferably a silpat) then bake until golden, about 10 to 15 minutes. Cool the strips for 5 minutes (the strips should be firm but pliable) then roll them into thin straws.
- Fill 4 tall, chilled beer glasses with 3 scoops of ice cream each. Pour beer into each glass then top with another scoop or 2 of ice cream. Garnish with the coconut straws and serve.
GUINNESS FLOAT
That very first sip of a Guinness is what inspired this quick and easy dessert. The rich, creamy foam that gathers on the top of a freshly poured draft made me think of vanilla ice cream. At that point, I knew I had to combine the two in a Guinness float. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 5m
Yield 2 floats.
Number Of Ingredients 3
Steps:
- Divide ice cream between 2 glasses. Slowly top with beer; drizzle with chocolate syrup. Serve immediately.
Nutrition Facts : Calories 286 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 68mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
GUINESS STOUT ICE CREAM
Stout beer has such a rich creamy malted flavor that, to me, a pint is more like having dessert than drinking a beer. Sitting over a pint in an Irish bar in San Francisco, I decided that the combination of Guiness and ice cream was worth a shot.
Provided by Food Network
Categories dessert
Number Of Ingredients 6
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 STOUT ICE CREAM
Categories Beer Milk/Cream Dessert Frozen Dessert Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 7
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.
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- In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.
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- Divvy the ice cream between 2 tall, ice-cold, wide-mouthed glasses, soda fountain glasses, or beer mugs.
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