Guinness Ice Cream Recipe
Yield: 4 Pints
INGREDIENTS
Guinness Stout - 24 oz Heavy Cream - 1 liter Whole Milk - 1 liter Granulated Sugar - 1 1/2 cups Vanilla Bean - 2 OR 1 1/2 tbsp Vanilla Essence Egg Yolks - 12
METHOD
Using a large saucepan, simmer Guinness until it's reduced by 3/4. (8 minutes)
Refrigerate for 2-4 hours.
Using a medium sauce pan, combine cream, milk, sugar and vanilla.
Bring to a gentle boil and remove from heat.
Set aside.
Whisk egg yolks in a medium bowl.
Whisk 2 cups of the hot cream mixture into the eggs.
Gradually add the egg mixture to the hot cream.
Cook over medium to low heat, stirring occasionally until the mixture thickens enough to coat the back of a spoon and reaches 170°F. (5-12 minutes)
Remove from heat and strain through a fine mesh strainer.
Cover with plastic wrap, pressing down onto the surface.
Refrigerate for 2-4 hours.
Remove from refrigerator and add Guinness to cream mixture.
Pour into ice cream maker and follow the manufacturer's instructions.
Transfer to an airtight container and let freeze for 24 hours before serving.
