Guinness ice cream

[Chubber]

Thanks to Boston (http://www.boston.com/ae/food/articles/2006/01/18/guinness_ice_cream/?p1=MEWell_Pos1):


1/2 vanilla bean, split lengthwise
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout
2 tablespoons plus 2 teaspoons molasses
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.

2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.

3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.

4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions.


I don't have an ice cream maker, or I would give this a try this weekend. Anybody done anything like this and can give a review? Any beer flavor left?

[Payson]

My wife and I made a similar Guinness ice cream about a year ago. It was delicious! Sort of coffee-esque. I let my Mom try it without telling her what it was made with and coffee was her guess.

[noby]

Chubber, you don't need an ice-cream maker to make ice-cream.

Take the custard mixture out of the freezer, chop it into cubes, and give it a good stir. Pop it back into the freezer for another couple of hours. Keep repeating this until, well, you get bored (maybe four or five times) and you get a consistency you're happy with.

[cluckk]

I have to try this recipe. I may try replacing wih my own stout or porter.

I wonder, how much would using something with higher alcohol effect the freezing? May just be able to get soft-serve texture. It would be fun to try with my Christmas Stout, that uses honey and molasses that gets pretty caramelized during the boil. The only problem would probably be the 10% alcohol.

I already planned on using it in a float just to see how that would do.

[ontap78]

I've never made beer ice cream, but I did make floats with my Russian Imperial Cinnamon Raisin Stout. I served em' up for a couple dozen members of the breweriana club I belong to and everybody was suprised how good they were. Even Ted Marti, president of the August Schell brewery, liked them. I actually got quite intoxicated eating floats that day. I just bottled another batch of my special stout over the weekend. The sunshine and float season is on it's way.:D

[Chubber]

Oooh, a float. I will have to try that. I am down to the last gallon on my Chocolate Stout and just so happen to have some vanilla ice cream in the freezer. I might give that a try tonight.

[DecoJuicer]

My wife just saw this recipe and went wild over it, so i guess we are making it today.

[fretlessman71]

You can always put the stout in a double boiler and get rid of the alcohol that way, and keep the flavor - this will aid in freezing.

[HogieWan]

Originally posted by fretlessman71
You can always put the stout in a double boiler and get rid of the alcohol that way, and keep the flavor - this will aid in freezing.

the recipe calls for the stout to be over medium heat for 6 to 8 minutes. That'll drive almost all of the ethanol out of there.

[fretlessman71]

True - I just thought using a double boiler would help avoid boilovers (remember, stuff boils at a lower temp up here)...

[Beer Monkey]

that looks like it would be really good, gonna have to try it out this weekend

[Chubber]

Originally posted by Chubber
Oooh, a float. I will have to try that. I am down to the last gallon on my Chocolate Stout and just so happen to have some vanilla ice cream in the freezer. I might give that a try tonight.

Well, I didn't have any ice cream, so I got the wife to pick some up while she was out.

Verdict: I have a new favorite desert. The right mix of stout and vanilla ice cream is heavenly. The rich, chocolaty mouth feel and the battle between bitter and sweet is not to be believed. It is good with my dry stout, but I might just have to work up a sweet stout to give it a try too.

Some of my neighbors were really looking at me funny when I was partaking, and I couldn't sell any of them on trying it. Their loss.

[fretlessman71]

Yep - they're good, all right. Every so often I get the urge to head down to Coopersmith's and have a Horsetooth Stout Float.

Gonna try to make ice cream with the Breckenridge Vanilla Porter when I get a chance - THAT ought to be wonderful!

[Chubber]

Next time I am at a bar that serves a good stout I am going to order 1 glass stout, one bowl vanilla ice cream, a secondary beer glass and a long spoon. That ought to rile up the natives.

Of course, here in Florida, the local version would be Pabst Blue Ribbon with a Creamsicle floating in it.

[fretlessman71]

Hey - you ought to brew a Cafe Con Leche stout and float ice cream in that! ;) Are you close enough to Miami that you see Cuban Coffee on the corners?

[ClockworkOrange]

What about using peach, cherry, or raspberry lambic. All would pair well with a vanilla ice cream base recipe. Cherry and Raspberry would be interesting in a chocolate variation.

[Chubber]

Originally posted by fretlessman71
Hey - you ought to brew a Cafe Con Leche stout and float ice cream in that! ;) Are you close enough to Miami that you see Cuban Coffee on the corners?

I wish I could get a cood Cafe Cubano around here. 7-11 coffee is about as good as it gets. Like beer, if I want the good stuff I have to either import it or make it. I am working on getting a home roaster for the coffee. Could I use it to make my own specialty grains?

[fretlessman71]

Hmm... interesting idea. I suppose you could!