RECIPE: Guinness Ice Cream
From the Savvy Chic Cuisine dish TRIO OF DESSERTS: Guinness ice-cream, Chocolate chiffon cake with chocolate sauce, Blackberries and Blueberries on strawberry gel.
1 regular-sized can or bottle Guinness® stout
1 tbsp sugar
2 cups heavy (whipping) cream
1-1/2 cups whole milk
1 cup granulated sugar
6 egg yolks
2 tsp vanilla paste
Pour the Guinness into a small saucepan with 1 tbsp sugar. Simmer until reduced to ½ cup. Cool then pour into a plastic container, cover, and refrigerate until very cold, at least 3 hours to overnight.
Meanwhile, set up your bain marie: fill a medium saucepan one-third full with water and set over medium heat. Adjust the heat until the water is slowly but steadily simmering. Chose a stainless steel bowl that will fit snugly over the saucepan so that the steam does not escape.
Place 1½ cups of the cream, the milk, and ¾ cup of the sugar in another medium saucepan. Place over medium heat, stirring often, until the sugar is dissolved and small bubbles appear around the edge of the saucepan. Keep hot without bringing the cream mixture to a boil.
Place the yolks, the remaining ¼ cup of sugar and ½ cup of cream in the stainless steel bowl and whisk until well mixed.
Temper the yolks: while whisking constantly, slowly pour 1/3 of the hot cream mixture in the yolks. You can now pour the remaining hot cream into the yolks, whisking constantly, at a faster rate.
Place the bowl over the saucepan of the bain marie. Cooking, whisking constantly until the custard coats the back of a spoon thickly – about 8 to 10 minutes.
Pour the hot custard through a fine-mesh sieve into a medium bowl. Immediately place that bowl into an ice-water bath and cool for 30- 40 minutes, stirring occasionally. After it is well cooled, pour the custard into a plastic container, cover, and chill for at least 3 hours to overnight.
When ready, give the custard a stir. Pour enough Guinness into the custard to flavor to your liking.
Prepare an ice-cream maker that can hold all the volume of your custard (at least 1 quart) and churn; it may take up to 30-minutes to get a good consistency.
Immediately transfer the ice-cream to a plastic freeze-proof container that can be covered and place into the freezer.
11. You can serve it immediately for a soft serve consistency or freeze for 3-4 hours for a firmer texture. Tip: You don’t have to buy bain-marie, you can set up your own with equipment you already have at home.