I did make some adjustments to the quantities so that the ice cream would work in our ice cream machine and I also added just a touch of vanilla.
The flavor is almost coffee-like, oh and this is definitely not low calorie ice cream! It's the real thing, full of heavy cream and egg yolks, but it's worth every decadent bite.
The strong, malty flavor of the ice cream can only be made better by sprinkling crushed chocolate-covered pretzels on top. Enjoy!
1 cup Guinness (you'll have to drink the remaining 4 oz!!)
1 cups Heavy Cream
1/2 cup plus 1/3 cup Whole Milk
7 Large Egg Yolks (save the white for another dish)
1/2 cup Sugar
1/2 tsp Vanilla Extract
Chocolate-Covered Pretzels, crushed, for topping optional
In a large saucepan, combine the beer, cream and milk and bring to a simmer over medium-high heat. In a large bowl, whisk the egg yolks with the sugar. Slowly add several tablespoons of the hot Guinness cream to the yolks, whisking constantly until well blended. (NOTE: Do this very slowly so the mixture will not separate. This is called tempering.) Continue to add the warm mixture to the egg yolks until the egg yolks are thinned and you have added about half of the Guinness mixture.
|Guinness Ice Cream in the works|
Pour the Guinness/egg yolk mixture back into the into the saucepan and cook over medium heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil. You will have a custard-like consistency.
Pour the custard into a medium bowl set in a large bowl of ice water. Let stand until the custard is cold, stirring occasionally, about 30 minutes.
Pour the custard into an ice cream maker and freeze according to the manufacturers directions.
When the ice cream process in complete, pack the ice cream in an airtight container and store in the freezer until firm, at least 4 hours.
Scoop the ice cream into bowls and top with crushed Chocolate-Covered Pretzels or Guinness Chocolate Cake.