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Sprung From
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Guinness Ice Cream
aiyahh wants to cook this
1 quart
Dessert
prep: 10 null / total: 25 null
- 1 can Guiness stout
- 2 cups heavy cream
- 2 cups milk
- 3/4 cups sugar
- 1 vanilla bean, halved
- 6 egg yolks
Heat and reduce the Guinness in a saucepan to about 3/4 the original amount. (5min)
In a separate saucepan add cream, milk, and sugar. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Wisk half of the hot cream mixture into the egg yolks, and then gradually and slowly add the egg mixture to the remaining hot cream. Cook over medium-low heat, stirring occasionally, unroll the mixture thickens and reaches 170-176 degrees on an instant read thermometer. 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 unroll well blended. Pour in an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze unroll ready to serve.
In a separate saucepan add cream, milk, and sugar. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Wisk half of the hot cream mixture into the egg yolks, and then gradually and slowly add the egg mixture to the remaining hot cream. Cook over medium-low heat, stirring occasionally, unroll the mixture thickens and reaches 170-176 degrees on an instant read thermometer. 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 unroll well blended. Pour in an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze unroll ready to serve.
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