Guinness Ice Cream
Here’s a flavor from Jessie Cross of The Hungry Mouse; it’s the amazing Guinness ice cream! If you enjoyed this, check out the book Slushed!, which contains more alcoholic recipes for other frozen desserts, INCLUDING ice cream! I was skeptical of a beer flavored Guinness ice cream myself, but Jessie made it work! This is almost word for word taken from The Hungry Mouse. Try it out! Guinness ice cream has to be tasted to be believed!
- 3/4 cup sugar
- 1/4 teaspoon salt
- 6 egg yolks
- 2 cups heavy cream
- 1 1/2 cups Guinness Extra Stout or regular Guinness (one 11–12-oz. bottle)
- 1 teaspoon vanilla extract
Makes about one quart.
- Put the egg yolks, sugar and salt in a heavy bottomed pot. Whisk them together until they are blended in. Add the heavy cream and repeat whisking.
- Turn the heat up to medium and put the heavy bottomed pot on the stove. Cook and whisk constantly, keep the mixture moving as the heat goes up.
- You’ll know your mix is ready when it coats the back of your spoon and reaches 170 degrees on a candy thermometer. When you measure, tip the pot so the mix is deeper and you’ll get a better reading on the thermometer. This step should take only 3 or 4 minutes depending on the stove you use.
- Push your mix through a strainer to make sure no eggs were cooked into it. Add the beer, and add the vanilla extract. Whisk gently until it blends together.
- Taste the mix, see if you like it. This will be the complete taste unless you decide to add more vanilla extract, which you have a chance of doing now.
- Chill the mix until it’s cold, but make sure it doesn’t freeze. Keep an eye on it. This step should take 4 to 6 hours.
- Once it’s cold, put it through your ice cream maker and follow the manufacturer’s instructions. Put the ice cream into a container and freeze it over night until it’s solid.
- Enjoy your Guinness ice cream!