Another special thanks to my friend Bev for helping me out with this one. Bev brought this recipe over and it was the perfect day to make it, St. Patrick’s Day! We figured it would be good to make when you are sick of drinking and don’t want that Guinness sitting around in your fridge forever. You probably told yourself the day after that you are never drinking again anyway. Am I right? Okay, so instead of drinking, you can eat….Stout Ice Cream!
This was fun to make. Definitely different than any ice cream I’ve made before. Boiling beer was a first for us. Bev and I agreed that it is a terrible smell after a holiday hangover. Just a warning! We boiled the beer down to, essentially, a beer concentrate. Getting rid of the alcohol and water content, what’s left is pure stout flavor. Sorry kids, you can’t get buzzed by eating this stuff.
I added chocolate syrup to the ice cream after mixing it and it made it even better. You can leave it out though. For some reason, Guinness concentrate and chocolate just make an awesome combination. I’m adding it to my list with chocolate and orange.
- 1 (22 oz) bottle Guinness Stout (or any stout beer will do)
- 1 egg
- 1 cup sugar
- 1/2 cup milk
- 2 cups heavy cream
- (optional) chocolate syrup
- Pour beer into a saucepan and boil on medium-high until reduced down to 1 1/2 cups, about 10 minutes).
- While beer is reducing, combine egg, sugar and milk in a medium bowl. When beer is reduced, slowly add it to the egg, sugar and milk mixture, whisking constantly.
- Whisk in heavy cream until combined. Cover bowl with plastic wrap, with plastic making contact with surface of mixture to keep a film from forming. Refrigerate for 1 hour.
- Transfer mixture to the frozen bowl of an ice cream maker. Mix for 30 minutes or until thick and creamy. (Optional: drizzle chocolate syrup into ice cream and fold in with a spatula to create ribbons) Freeze in a freezer safe container for 6-8 hours or overnight before serving.