Today we will be making Guinness Ice Cream. No one would guess that this beautiful pale coffee-colored ice cream contains Guinness if they did not know. Keep them guessing- it is utterly delicious! On to Cooking!
- Put the Egg Yolks and Sugar in a large heatproof bowl set over a saucepan of simmering water, making sure that the base of the bowl doesn’t touch the water. Stir until the sugar has dissolved, then remove from the heat.
- Heat the Cream and the Guinness in a nonstick saucepan to just below boiling point. Do not worry if the mixture looks slightly curdled at this point - it is still ok. Pour over the Egg Yolk and Sugar mixture, beating well with a whisk.
- Return the mixture to the nonstick pan and cook over the lowest possible heat, stirring constantly, until the custard starts to thicken and coats the back of the spoon. This will take at least 10 minutes and up to 20 minutes.
- Pour the mixture back into the heatproof bowl and allow to cool completely. If you would like at this point you may add additional flavoring, such as chocolate or honeycomb bars that have been chopped. Turn the ice cream into a shallow plastic container and freeze for 2 hours, then remove from the freezer and stir well. Return to the freezer until completely frozen.
- Remove the ice cream from the freezer and leave at room temperature for a few minutes to soften slightly before serving.
If you have an ice cream maker, you can skip step 4. Add the flavoring after it has started freezing in the ice maker.
For this recipe, I have used the ice cream maker and also I decided to add some chocolate to the ice cream. The combination of the two flavors is amazing!
The culinary term for step number one is Bain-Marie. It comes in handy when you are trying to melt the foods, but are trying to prevent scorching and crust formation.
The finished product will look like this: