Happy Pi Day!! Unfortunately I’m not celebrating Pi Day to its full extent today because I’ve been too busy with unpacking and catching up on baking and blogging. I spent too much time on my Irish 3-part series, and there was really no time to throw a pie in there. (Instead, I’m going to celebrate Tau Day on June 28, and two pies! 😛 )
For those that haven’t been following my blog this week, today is the culmination of a 3-part series dedicated to everything Irish for St. Patrick’s Day. I started on Tuesday with Irish Soda Bread, which I used to make yesterday’s Guinness & Chocolate Bread Pudding. Today, I post the icing on top of the cake (or the ice cream on the top of the bread pudding 😉 ): Guinness Ice Cream.
I’ve had Guinness ice cream before and used it to create a Guinness Ice Cream Cake last summer, but I’d never ventured out and made my own… But I guess I can cross that off my list now! My original thought for topping the bread pudding was an Irish whipped cream, made with Bailey’s, but I think this Guinness Ice Cream is 100 times better!
The ice cream is amazing on its own: sweet and malty, with hints of toffee and hops. But it would also be amazing drizzled with chocolate sauce or Whiskey Caramel Sauce. I’ve been serving it over the warmed bread pudding for the last few nights, and it’s absolutely decadent!
Click below for the recipe! Have a question? Feel to ask in the comments. And thanks for reading! Happy St. Paddy’s Day! 😀
Guinness Ice Cream
Yield: about 1 quart
You are gong to need:
- 2 cups heavy cream
- 1 cup whole milk
- 5 egg yolks
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 bottles Guinness (about 22-24 ounces)
You are also going to need:
- Wire whisk
- Small saucepan
- Large sized bowl
- Medium sauce pan
- Large sauce pan
- Wooden spoon
- Mesh strainer
- Ice cream maker
- Plastic freezer-safe container
First, reduce the Guinness. Pour the Guinness and the vanilla extract in to a small saucepan over medium heat, and cook until the liquid reduces in volume approximately 75%. This will also boil off the alcohol, yielding a smoother ice cream, and will increase the Guinness flavor. Remove from the heat, and let cool.
Next, make the ice cream base. Place the egg yolks in a medium bowl. Add the sugar and salt, and whisk until smooth. Set aside.
In a medium saucepan, combine the milk and cream. Heat until just below simmering, when little bubbles begin to form along the sides of the pan. Remove from the heat.
Now, temper the egg yolks. (This is done to make sure that the egg yolks do not cook too quickly and curdle in the ice cream base.) Slowly, add about 1/2-cup of the hot milk to the egg yolks, whisking constantly.
Slowly add the egg yolks, while whisking, back in to the cream and milk mixture. Heat the mixture, being careful not to boil, until it begins to thicken into a custard.
To test the custard for done-ness, dip the back of a wooden spoon in to the mixture, and run your finger along the liquid. If the line holds, the custard is done.
Remove the custard from the heat. Pour the custard through a mesh strainer set over a large bowl. The mesh strainer will catch any stray pieces of cooked egg.
Let the custard mixture cool for about one hour at room temperature, stirring occasionally. Once the custard reaches room temperature, stir in the reduced Guinness and vanilla extract.
Cover the ice cream mixture, and refrigerate until completely cold, at least 8 hours or preferably overnight.
(For more pictures, check out my last Ice Cream post: Pears in Red Wine with Brie Ice Cream.)
The next day, remove the ice cream mixture from the refrigerator, and freeze according to your ice cream maker’s instructions.
When your ice cream maker is done churning, scrape the ice cream in to a freezer-safe plastic container. (The ice cream will be at a soft-serve consistency.) Freeze for a few hours to harden the ice cream.
Quick tip: do not freeze your ice cream in the bowl of your ice cream maker. Serving it directly from the ice cream maker bowl will likely scratch and damage the bowl. Always transfer the ice cream to a freezer-safe container, and then wash the ice cream maker bowl in warm (not hot!) soapy water. Never place the bowl in the dishwasher!
To serve, let the ice cream warm slightly at room temperature, about 5-10 minutes. Serve plain, with Whiskey Caramel or chocolate sauce, or alongside Guinness & Chocolate Bread Pudding! Enjoy! 😀