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Guinness Icecream

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Doc

Doctor's Orders Brewing
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Found this on HBD. Sounds interesting. Who is going to give it a go?

Guinness Ice Cream.

Guinness Ice Cream with Dark Chocolate-Honey Sauce
Recipe courtesy Emeril Lagasse, 2002

12 ounces Guinness stout
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
1 vanilla bean, split in half lengthwise
6 egg yolks

Directions:
In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes. Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. 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 into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

Dark Chocolate-Honey Sauce:
2 cups whipping cream
1/4 cup honey
20 ounces bittersweet chocolate, finely chopped
2 teaspoons vanilla extract

Directions:
In a medium saucepan, scald cream and honey medium heat. Remove from the heat. Place the chocolate in a heatproof bowl. Add the hot cream, let sit for 2 minutes, then whisk until smooth. Whisk in the vanilla. Let stand until cool but still pourable. Serve over Guinness ice cream.

Yield: 1 quart
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Medium
 

deebee

The Bludgeon Brewery
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Looks like it's up to you Doc???
 

kook

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I dont have an ice-cream machine. Ohwell.

I still have to get round to trying that Lambic sorbet
 

Doc

Doctor's Orders Brewing
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I think I might finally get around to doing this.
Has anyone else given it a go ?

Doc
 

Snow

Beer me up, Scotty!
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I have an ice cream machine and plan on giving the guinness a go.
 

BEERBOY

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Don't waste the Guinness on making ice-cream
 

Snow

Beer me up, Scotty!
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Well, I finally got around to making the Guinness ice cream on the weekend. Very very nice. Super creamy with a sort of burnt caramel/vanilla flavour. Next time I would use standard cream instead of thickened cream and probably one less egg. I used Guinness extra stout, which gives it a very nice bitter finish that balances the cream and sweetness nicely. I'll probably try draught Guinness next time to see what happens.

I also made the chocolate sauce, which turned out a bit sweet because I used Old Gold dark chocolate instead of cooking chocolate. I think the bitterness of cooking choclate would be better. Also I'd only make half as much - the amounts in the recipe make a LOT of sauce - more than you would have with the litre of ice cream!

Anyway, it's a big thumbs-up from me!

Cheers - Snow
 
J

Jovial_Monk

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Hmmm some recipes I see call for RIS in/over icecream

Would love to try that when current RIS ages a bit more. . .sounds weird and that but it seems to go down a treat, with the seppos anyway

Jovial Monk
 

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