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Guinness® Ice Cream

Rated as 4.43 out of 5 Stars
145

"Subtle smoky/chocolatey flavors make this ice cream a divine treat for St. Patrick's Day or any day. Don't skimp on the cream! How about a scoop on top of a brownie or chocolate cake?"
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Ingredients

5 h servings 376
Original recipe yields 8 servings (1 quart)

Directions

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  1. Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
  2. Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
  3. Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
  4. Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
  5. Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
  6. Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
  7. Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.
  8. When machine has finished, pack ice cream into a airtight container and store in freezer.

Footnotes

  • Cook's Note:
  • 1 teaspoon vanilla extract may be substituted for the vanilla bean.

Nutrition Facts


Per Serving: 376 calories; 26.8 30.9 4.7 240 47 Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I thought that this recipe was amazing . This was the best. Love it

Most helpful critical review

had a faint bitter aftertaste but was quite nice, had it with guinness cupcakes which cancelled out any bitterness

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I thought that this recipe was amazing . This was the best. Love it

I’ve made this ice cream more times than I can count. So good! I always pass the warm custard through a tight sieve before putting it in the fridge to cool. It’s a good way to keep the lumps out.

This ice cream was phenomenal when it was fresh out of the mixer and had the consistency of soft serve ice cream. However, when I left the mixed ice cream in the freezer, my guests commented th...

Mmmm beer

Made this for our annual Irish Day parade and it was a big hit. I didn't have vanilla bean but used extract.

had a faint bitter aftertaste but was quite nice, had it with guinness cupcakes which cancelled out any bitterness