Sweets | Guinness Ice Cream
Revised on March 17, 2012
Perfect for Saint Patrick's Day. I've made this ice cream several times. I've used both Guinness and Murphy's Irish Stout, both turn out good. In this photo, I folded in a Fudge Ripple sauce. Another way that I have served it is with a sauce made up of 50% chocolate sauce and 50% caramel sauce, and topped with Maldon sea salt. I like the Fudge Ripple sauce folded in the best since it enhances the chocolatey stout flavor without being overly sweet.
Yield: 2 pints / 1 quart
1 vanilla bean, split lengthwise (or 1 tablespoon vanilla bean paste)
2 cups whole milk, room temperature
2 cups heavy cream, room temperature
12 ounces Guinness Stout Draught beer (or Murphy's Irish Stout)
6 large egg yolks, room temperature
3/4 cup sugar
In a saucepan, simmer the Guinness until reduced by 3/4 in volume. (Until 3 ounces are remaining.) Set aside and let cool.
Combine the cream, milk, and sugar in a separate saucepan. Scrape the vanilla bean seeds into the pan and add the vanilla bean (or add the vanilla bean paste.) Bring to a light boil over medium heat and then remove from heat.
In a medium bowl, whisk the egg yolks until thick and a light yellow color.
Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture in a slow, steady steam back into the hot cream.
Cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.
Add the Guinness reduction, whisking until blended. Chill the mixture thoroughly in the refrigerator, 4 hours to overnight.
Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions.
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract
Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
To add fudge ripple to ice cream, layer in when packing the ice cream.
CHOCOLATE CARAMEL SAUCE
To make topping, use equal parts Frans Dark Chocolate Sauce and Frans Classic Caramel Sauce, mixed and warmed up. Pour over a scoop of ice cream. Sprinkle with Maldon sea salt.
(Ref. Sur La Table's "Guinness Ice Cream" recipe, "Secrets of a Pastry Chef" class and "Fudge Ripple" recipe, "The Perfect Scoop" cookbook.)