GUINNESS STOUT ICE CREAM RECIPE - NYT COOKING
Provided by Daisann Mclane
Total Time 3 hours 15 minutes
Yield About 5 1/2 cups ice cream
Number Of Ingredients 7
Steps:
- In a heavy saucepan, dissolve the cornstarch in the water and cook, stirring constantly with a wire whisk, over medium heat until the mixture thickens slightly, about 2 minutes.
- Reduce the heat to low and stir in both milks, salt and sugar. Cook, stirring, until the sugar is completely dissolved, about 1 to 2 minutes.
- Remove from the heat and let cool. Stir in the stout and pour into a freezer-proof bowl and place in the freezer.
- When the mixture starts to set, about 45 minutes to 1 hour, remove from the freezer and whip well. Return the mixture to the freezer and allow to freeze through, about 2 hours.
Nutrition Facts : @context http//schema.org, Calories 266, UnsaturatedFatContent 1 gram, CarbohydrateContent 54 grams, FatContent 4 grams, FiberContent 0 grams, ProteinContent 4 grams, SaturatedFatContent 3 grams, SodiumContent 120 milligrams, SugarContent 52 grams
GUINNESS® ICE CREAM RECIPE | ALLRECIPES
Subtle smoky/chocolatey flavors make this ice cream a divine treat for St. Patrick's Day or any day. Don't skimp on the cream! How about a scoop on top of a brownie or chocolate cake?
Provided by ScandoGirl
Categories World Cuisine European UK and Ireland Irish
Total Time 5 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 quart
Number Of Ingredients 6
Steps:
- Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
- Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
- Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
- Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
- Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
- Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
- Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.
- When machine has finished, pack ice cream into a airtight container and store in freezer.
Nutrition Facts : Calories 375.8 calories, CarbohydrateContent 30.9 g, CholesterolContent 239.7 mg, FatContent 26.8 g, ProteinContent 4.7 g, SaturatedFatContent 15.7 g, SodiumContent 46.9 mg, SugarContent 28.9 g
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