Archive for March 23rd, 2008

Guinness Ice Cream


When I first saw this recipe, I thought, You’ve got to be kidding me. I like Guinness and all, but ice cream? Even though I’ve used Guinness in chocolate cake, I was a little apprehensive about how it would turn out, pretty naked in ice cream. This kind of recipe, however, is not the kind that you can easily pass up.

Jay ended up making the ice cream, so I have no idea about the level of difficulty as far as procedure goes, I can only speak about result. The recipe recommends that you pair the ice cream with chocolate-covered pretzels, and this is a recmmendation that I readily affirm. The ice cream is fine by itself, but without the added sweet and saltiness from the pretzels, the ice cream is a little too yeasty and the flavor is a little too strong. One good thing about this ice cream, however, is that you can’t eat a lot of it all at one time.

Next time we make this ice cream, we plan on adding little bits of chocolate-covered pretzels to the ice cream itself.


Guinness Ice Cream with Chocolate Covered Pretzels
(original recipe Food & Wine)

2 cups Guinness (16 ounces)
2 cups heavy cream
1 3/4 cups whole milk
15 large egg yolks
1 cup granulated sugar
Chocolate-Covered Pretzels, for serving

In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the 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 a 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 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 2 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. Serve at once.

Chocolate-Covered Pretzels

6 ounces milk chocolate, chopped
2 cups thin pretzel sticks

Line a baking sheet with wax paper. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Let cool for 10 minutes, stirring occasionally. Add the pretzels and stir gently until coated. Using a fork, transfer the pretzels to the wax paper, letting the excess chocolate drip back into the bowl. Refrigerate the pretzels until the chocolate is set, about 20 minutes.




March 2008
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