Culinary Disasters

I needed to do something different for St. Patrick’s Day (yes I know this is a week late).  How much more different can you get than adding Guinness to ice cream?

The ice cream turned out very nicely but be warned it is a very dark and heavy ice cream.  Feel free to play around with the amounts of vanilla or even add in a whole vanilla bean.  I debated doing a vanilla bean but was worried that the Guinness was going to overpower it and did not want to waste a precious (read expensive) vanilla bean.  Start with a 1/2 teaspoon, whisk, taste, and adjust in small amounts. 

For this recipe you will need:

• 1 bottle (12 ounces) of Guinness Draught
• 2 cups of whole milk
• 2 cups of heavy cream
• 2 TB molasses
• 1/2 cup of sugar
• 1/2 teaspoon of vanilla extract
• 6 egg yolks

In a medium saucepan bring the Guinness to a boil and reduce by 1/4 (about 3-5 minutes). 

Add in the milk, cream, molasses, and sugar.  Slowly bring this mixture up to a boil.

In another bowl whisk the 6 egg yolks. 

 

Slowly add in 1 cup of the Guinness cream mixture to the egg yolks whisking constantly. 

Slowly add the Guinness cream egg yolk mixture back into the saucepan.  Make sure to whisk constantly.

Cook this mixture over medium-low till it has thickened up enough to coat the back of a spoon (about 5 minutes).

Strain the mixture into another bowl and add in the vanilla extract.  Cover and place in the fridge overnight.

When ready set up your ice cream mixer per the instructions.  If you are using the KitchenAid ice cream maker remove the ice cream bowl from the freezer (you did remember to freeze it for at least 24 hours right?), attach it to the stand, slowly pour in the mixture, and put the paddle on, and turn it to setting 1 (these steps are all detailed in your instruction handbook but really does anyone read them?).  It will take about 15-20 minutes so relax and walk away.

Tags: Dessert, All //