Guinness Ice Cream

Recipe View In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. (Approximately 5 minutes)

Recipe View Split the vanilla bean lengthwise with a sharp paring knife. Scrape the vanilla seeds into the cream mixture. Add the vanilla bean pod to the saucepan. Bring the mixture to a simmer (not a boil). Remove from heat and discard the vanilla bean pod.

Recipe View In a separate heatproof bowl, gently whisk the beaten egg yolks. Gradually drizzle in 1 cup of the hot cream mixture, whisking constantly to temper the eggs and prevent curdling.

Recipe View Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Return the saucepan to medium heat. Whisk continuously until the mixture thickens slightly and coats the back of a spoon. Be careful not to boil the custard. (Approximately 2-3 minutes)

Recipe View Strain the cream mixture through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill thoroughly in the refrigerator for at least 2 hours, or preferably overnight.

Recipe View In a small saucepan, gently simmer the Irish stout over low heat until it reduces to approximately 2/3 cup, creating a concentrated syrup. This will intensify the stout flavor. (Approximately 15 minutes). Chill the stout reduction in the refrigerator for at least 2 hours, or preferably overnight.

Recipe View Once both the cream mixture and the stout reduction are thoroughly chilled, whisk them together gently but thoroughly to combine. Pour the mixture into your ice cream maker and freeze according to the manufacturer's instructions.

Recipe View Once the ice cream is churned to your desired consistency, transfer it to an airtight container. Press a piece of parchment paper onto the surface of the ice cream before sealing to prevent ice crystals from forming. Freeze for at least 2 hours to allow the ice cream to fully harden.