Rating: 4.6 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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?

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
4 hrs
total:
5 hrs
Servings:
8
Yield:
1 quart
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.

    Advertisement
  • 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.

  • Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.

  • 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.

  • Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.

  • 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.

  • Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.

  • When machine has finished, pack ice cream into a airtight container and store in freezer.

Cook's Note:

1 teaspoon vanilla extract may be substituted for the vanilla bean.

Nutrition Facts

376 calories; protein 4.7g; carbohydrates 30.9g; fat 26.8g; cholesterol 239.7mg; sodium 46.9mg. Full Nutrition
Advertisement

Reviews (7)

Most helpful positive review

Rating: 5 stars
04/09/2013
I thought that this recipe was amazing. This was the best. Love it Read More
(2)

Most helpful critical review

Rating: 3 stars
09/03/2012
had a faint bitter aftertaste but was quite nice had it with guinness cupcakes which cancelled out any bitterness Read More
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/09/2013
I thought that this recipe was amazing. This was the best. Love it Read More
(2)
Rating: 5 stars
05/25/2018
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. Read More
(2)
Rating: 5 stars
03/18/2019
I'm always looking for unique flavors and things to try so when I saw this recipe I had to try it. As some of the other reviewers have stated there is a slightly bitter taste to the finished ice cream but.... Have you ever drank a Guinness before? You should know what you're getting yourself into.;) As for the instructions let me start off by saying making a custard correctly is quite difficult. There's a high chance that things will get screwed up. I made the recipe as followed but would suggest the following alterations. First make sure you completely separate the yolks from the whites. The whites will cook into scrambled egg consistency when finished. Not very tasty to have scrambled eggs in your ice cream. Second when you add the hot cream to the yolks (tempering) make sure you mix the out of it. When it looks well mixed mix it some more to be sure. Third the cream in the pan was too hot when I added the tempered yolks. They cooked way too fast and I ended up with stringy yolk pieces in the finished custard. I would suggest cooking 1 cup of the cream and milk together. Then before the tempered eggs were added add the one cup of room temp cream to the pan. Heat slowly over medium-low heat. The custard will be finished when the mixture has thickened like the recipe says but if you want exact it's 165 degrees. This will likely take longer than the 2-3 minutes in the recipe. Don't get the temp above this point. Fourth two hours in the fridge is likely not Read More
(1)
Advertisement
Rating: 5 stars
01/22/2015
Made this for our annual Irish Day parade and it was a big hit. I didn't have vanilla bean but used extract. Read More
Rating: 3 stars
09/03/2012
had a faint bitter aftertaste but was quite nice had it with guinness cupcakes which cancelled out any bitterness Read More
Rating: 4 stars
07/19/2016
Mmmm beer Read More
Advertisement
Rating: 4 stars
07/26/2016
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 that it had a fairly bitter taste upon first bite but mellowed out the the usual Guinness flavor after a few seconds. So in short this ice cream dies not seem to do well when frozen solid. Read More