St. Patrick’s Day means you can start your day with a pint, guilt free, and continue on with your libatious festivities through the wee hours of the morning. And if your sugar addition is anything like mine, getting your booze in the form of decadent ice cream is the BEST.
Since this recipe has alcohol in it, it takes longer than your typical ice cream to freeze properly. But that’s not to say you can’t just take the slushy mixture and drink it with a straw.
Recipe via thehungrymouse.com
Guinness Ice Cream
3/4 cup sugar
1/4 teaspoon salt
6 egg yolks
2 cups heavy cream
1 1/2 cups Guinness Extra Stout or regular Guinness (one 11–12-oz. bottle)
1 teaspoon vanilla extract
Makes about 1 quart
Make the custard base
Put the sugar and salt in a medium-sized, heavy bottomed pot.
Toss in the egg yolks.
Whisk them together until uniform.
Add the heavy cream and whisk again until uniform.
Set the pot on the stove over medium heat. Cook, whisking constantly.
(Seriously, don’t walk away from the pot. You have to keep the mixture moving as it heats up, or else you’ll wind up with a pot of scrambled eggs.)
Your mixture is ready when it thickly coats the back of spoon and reaches 170 degrees on a candy thermometer. (To measure, tip the pot so that the egg mixture is deep, so you get a good reading on your thermometer.) This should take 3 or 4 minutes, depending on your stove.
Strain the mixture
Strain the mixture into a large bowl to catch any bits of stray egg that managed to cook.
Finish the ice cream mixture
Add the stout.
Toss in the vanilla extract.
Whisk gently until uniform.
Give the mixture a taste. This is your finished flavor. If you want to add more vanilla, etc., do it now.
Chill the mixture
Chill the mixture until completely cold, about 4-6 hours.
If you need to, you can fudge this a little by putting it in a shallow pan (like a lasagna pan) and sticking it in the freezer. Just keep a good eye on it, and don’t let it remotely freeze solid.
Process the ice cream
Once it’s chilled, process the mixture in your ice cream maker according to the manufacturer’s instructions. (Every machine is a little different.)
When it’s done, pour it into a freezer-safe container.