(#103) A Treat for the Leprechauns: GUINNESS ICE CREAM!

Here's another festive collaboration with Scoop Sights--a Guinness Ice Cream for St. Paddy's Day! We found a pot at the end of a rainbow, and in it was a freshly churned batch of this creamy stout-based ice cream. O'yum! 

Guinness Ice Cream 

(yields about 1 quart)

1 3/4 cup Guinness Extra Stout

2 cups heavy whipping cream

1 cup whole milk

1/2 cup cane sugar

3 egg yolks

1/2 tsp vanilla extract
about 1/8 tsp salt

Directions:
1. Pour Guinness in a medium-sized saucepan and cook over medium heat until it reduces to a little less than a cup. Guinness should be nice and thick. 
2. In another saucepan, cook (reduced) Guinness, milk, heavy whipping cream, and sugar over medium heat, stirring frequently. 
3. While the batter is heating, whisk egg yolks with vanilla extract. 
4. Once the cream and milk batter starts to simmer, take a spoonful of the mixture and pour it into the egg yolks while whisking. Pour a few more spoonfuls of the hot mixture into the egg yolks, whisking thoroughly. 
5. Pour warmed egg yolks into the milk and cream batter, throw in the salt, and stir thoroughly.
6. Remove from heat. Let cool to room temperature, pour into a container, cover with plastic wrap, and let batter ripen in fridge for at least eight hours. 
7. When batter is ready, pour into your ice cream maker and churn according to manufacturer's instructions.
8. Garnish with chocolate flakes and enjoy with a cold stout! 

HAPPY ST. PATRICK'S DAY!