Wednesday, March 12, 2014

Guinness Ice Cream

Ice cream, Guinness beer .. all in one bowl .. yes! This ice cream does have have a unique bold, rich flavor and was enjoyed by all guests. It is a super creamy ice cream and it does have a beer taste, but not the beer taste you imagine.  I served it with Guinness Brownies, topped with a tad of whipped cream. It did us all in on the richness but it was so good. If you like making your own ice cream, and you like experimenting you have to give this a try. 

Guinness Ice Cream ...


  • 1/2 vanilla bean
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2/3 cup Guinness stout
  • 2 Tbs plus 2 tsp molasses
  • 3 extra-large egg yolks
  • 2/3 cup granulated sugar
  • 1/2 tsp pure vanilla extract


  1. Split the vanilla bean in half lengthwise. Using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, milk, and cream, and bring to a boil over medium heat. Turn off the heat, cover, and allow the flavors to infuse for 30 minutes.
  2. While the cream is infusing, whisk the beer and molasses together in a small saucepan, bring to a boil and then turn off the heat.
  3. Whisk the egg yolks, sugar, and vanilla extract together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them.  Slowly pour the warm cream mixture, whisking continuously. Pour the mixture back into the pot, and return to the stove.
  4. Stir the beer mixture into the cream and cook the custard over medium heat, 6 to 8 minutes, stirring frequently with a rubber spatula and scraping the bottom and sides of the pan.  The custard will thicken and when it’s done will coat the back of the spatula.  Strain the mixture, and chill at least 2 hours in the refrigerator.  
  5. When the custard is very cold process it in an ice cream maker according to the manufacturer’s instructions.


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