Guinness Ice Cream
Prep time: 0:10 Overall time: 0:25
1 quarts scale / convert
1 can Guinness stout
2 cups heavy cream
2 cups milk
3/4 cup sugar
1 vanilla bean, halved
6 egg yolks
Heat and reduce the Guinness in a saucepan to about 3/4 the original amount.
In a separate saucepan add cream, milk, and sugar. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk half of the hot cream mixture into the egg yolks, and then gradually and slowly add the egg mixture to the remaining hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens and reaches 170-176 degrees F on an instant-read thermometer. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
Remove from refrigerator and add the Guinness reduction, whisking until well blended. Pour in an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
This recipe is from Emeril so you know it's up a notch!
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