I have just made this ice cream in readiness for St Patrick's day tomorrow and it is AWESOME! Even for a non-beer drinker like myself - and so I felt like I had to share!
I got this recipe from Food & Wine and it is by pastry chef Cory Barrett.
You Need:
2 cups of Guinness (16 oz)
2 cups of heavy cream
1 3/4 cups of whole milk
15 large egg yolks
1 cup granulated sugar
Chocolate covered pretzels for serving
Instructions
In a large saucepan, combine the Guinness, heavy cream and whole milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks and sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.
Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of the spoon, about 6 minutes; do not let it boil. Pour the custard into a medium bowl set in a large bowl filled with ice water. Let it stand until the custard is cold, stirring occasionally, about 30 minutes.
Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions (this may have to be done in two batches). Pack the ice cream into an airtight container and freeze until firm, about 4 hours.
Spoon the ice cream into bowls and top with some chocolate covered pretzels and serve
Make ahead: The ice cream can be frozen for up to 1 week
enjoy!
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