Guinness Stout Ice Cream Recipes

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.

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.

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.

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.

Steps:

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

Steps:

• Put the chocolate pieces in a large bowl and set a mesh strainer over the top. The mesh strainer will retain any piece of custard, in case you overcook it.
• Warm the milk, sugar and salt in a medium saucepan.
• In a separate medium bowl, whisk together the egg yolks.
• Slowly pour the warm (not boiled) mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula evenly (if you have a thermometer it should read between 170F and 175F). Don't let it boil!
• Pour the custard through the strainer over the milkchocolate, then stir until the chocolate is completely melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath if you want, or let it cool before you put it in the refrigerator.
• Chill the mixture thoroughly on the refrigerator. I consider this the most important part, because the custard must be very cold when we put it in the ice cream machine. I usually put the bowl in the freezer for ten minutes before putting it in the ice cream maker.
• Freeze in your ice cream maker according to your manufacturer's instructions. Just before the ice cream is ready, add the chopped almonds. Freeze well. Let 5-10 minutes outside the refrigerator before serving.
• If you insist on not using an ice cream maker, well, I can't guarantee success and you'll need lots of luck.
• Enjoy!