Guinness® Ice Cream
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
38
Sourness
44
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
Directions:
1
Combine cream, milk, and sugar in a saucepan over medium heat
2
Stir until sugar has dissolved, about 5 minutes
3
Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture
4
Place bean pod into mixture and bring to a boil
5
Remove from heat and discard vanilla bean pod
6
Place egg yolks in a bowl
7
Gradually whisk in 1 cup hot cream mixture
8
Whisk the egg yolk mixture back into the saucepan and place over medium heat
9
Whisk constantly until slightly thickened, about 2 to 3 minutes
10
Mixture should coat the back of a spoon
11
Do not let the mixture boil
12
Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight
13
Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes
14
Chill the stout beer syrup at least 2 hours to overnight
15
Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions
16
When machine has finished, pack ice cream into a airtight container and store in freezer