I have to admit I’m not a huge Guinness fan, so when St. Patty’s rolls around each year, I spend my time trying to find a way to avoid the unavoidable, because Guinness and St. Patrick’s Day go together like peanut butter and jelly. But this year, instead of shunning the Guinness tradition I decided to embrace it and incorporate it into a delicious creamy treat. And the payoff was way worth it! The ice cream takes a little preparation ahead of time but the end result is a smooth rich taste (almost like coffee ice cream) with a little bit of bite at the end. And the bourbon whipped cream compliments the ice cream perfectly. I got this ice cream recipe from thehungrymouse.com by Jessi Cross who has a whole recipe book full of amazing frozen alcoholic goodies, (which is now on the top of my wishlist)!
ingredients (for ice cream): makes about 1 quart
3/4 c. sugar
1/4 tsp. salt
6 egg yolks
2 c. heavy cream
1 bottle of guinness (extra stout recommended)
1 tsp. vanilla
utensils: candy thermometer, ice cream maker (or you can make it by hand)
to make the ice cream:
(one day ahead)
1.Separate your egg yolks then add to salt and sugar in the bottom of a mid-size pot. Whisk these together, add the heavy cream and whisk until everything is mixed. Set your pot on the stove on medium heat and cook, whisking constantly.
2.As your custard begins to thicken, (after about 3 minutes), tip the pot slightly and use a candy thermometer to measure the temperature without letting it touch the bottom or sides of the pot. When your thermometer has reached 170 degrees remove the pot from heat.
3.Strain the batter into a bowl, this will remove any bits of egg that overcooked. Add the beer and vanilla and whisk together. Let sit in the refrigerator until it has completely cooled, about 4 hours.
4.Once your ice cream has cooled, process the batter in your ice cream maker for about 30 minutes. Once it is done, pour into a freezer safe container and cover. Freeze overnight until solid.
ingredients (for whipped cream):
1 c. heavy cream
1 tbs. sugar
1 tbs. bourbon
to make the whipped cream:
1.Whisk your heavy cream with a mixer on high speed until it begins to thicken. Gradually add your sugar and bourbon as you continue to whisk on a high speed. Mix until stiff peaks begin to form and store in a refrigerator until you are ready to serve it. Enjoy (this stuff is seriously good)!
*I prefer a lighter whipped cream with the rich taste of the ice cream but you can add more sugar/bourbon to taste.