Guinness Ice Cream
Indulge in the rich and velvety decadence of homemade Guinness Ice Cream, a sophisticated dessert that perfectly balances the malty depth of stout beer with the creamy sweetness of a classic custard base. This recipe highlights the bold, caramel-like notes of reduced Guinness, which is seamlessly blended with heavy cream, whole milk, and egg yolks for a luxuriously smooth texture. Each spoonful is enhanced with a hint of vanilla, creating an irresistible contrast of flavors. Perfect for beer enthusiasts and adventurous dessert lovers alike, this ice cream is a gourmet treat that's ideal for dinner parties, St. Patrick’s Day celebrations, or whenever you crave a unique and memorable dessert. Whether served on its own, paired with a rich chocolate cake, or as part of an ice cream float, this Guinness Ice Cream is sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Guinness stout beer
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 5 large Egg yolks
Instructions
Pour the Guinness into a small saucepan and bring it to a simmer over medium heat. Reduce the liquid to about 3/4 cup, which will concentrate the flavor. This should take about 10-15 minutes. Once reduced, set aside to cool to room temperature.
In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat the mixture over medium heat, stirring occasionally, until it is hot but not boiling (about 175°F or 80°C).
In a mixing bowl, whisk together the egg yolks and the remaining sugar until pale and thick.
Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly. This will temper the eggs and prevent them from curdling.
Gradually pour the tempered egg mixture back into the saucepan with the rest of the cream mixture, stirring constantly.
Cook the custard over medium-low heat, stirring frequently, until it thickens enough to coat the back of a spoon (around 170°F or 77°C). Do not let it boil.
Remove the custard from heat and stir in the reduced Guinness and the vanilla extract until fully incorporated.
Strain the mixture through a fine-mesh sieve into a bowl to remove any curdled bits or solids. Cover the bowl with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming.
Chill the custard in the refrigerator for at least 4 hours or overnight until completely cold.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 27.4 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 67 mg | 5% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
