Make your own Guinness ice cream with super cool take on an all-time Irish classic
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Make your own Guinness ice cream with super cool take on an all-time Irish classic

GUINNESS IS one of Ireland's greatest exports and it's not difficult to see why.

A meal in a glass, Guinness has been bringing people together for decades over a mutual appreciation for pints of the black stuff.

Truly unique, there are few things better in life than a perfectly poured pint of Guinness.

On top of all that, Guinness makes for a lovely addition to a raft of sweet and savoury recipes.

That's certainly something anyone who has ever read the Irish Post can attest to, with everything from Guinness beef stews and pizzas on offer alongside Guinness chocolate cakes and cheesecakes alike.

Now the good folk over at Vinepair have put their heads together to deliver a Guinness ice cream recipe that's every bit as heavenly as you could imagine.

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Just remember you will need to start making it 24 hours in advance of when you want to tuck in.

What you will need:

  • ¾ cup Guinness (½ a 12-ounce can)
  • 1 cup heavy cream
  • ¾ cup whole milk
  • 1 vanilla pod
  • 3 ½ ounces sugar
  • 3 egg yolks

How to make it:

  1. Bring the Guinness to a boil in a small saucepan. Reduce to one third of its volume over a low heat, and then remove from the heat. Place in the refrigerator to cool.
  2. Combine the milk and cream in a saucepan. Split the vanilla pod in two and scrape the seeds into the mixture. Bring to a boil then remove from heat.
  3. In a mixing bowl, combine the sugar and egg yolks with a whisk. Slowly pour in the cream mixture, removing the vanilla pod.
  4. Pour the mixture back in your saucepan and cook over medium heat, stirring constantly with a wooden spoon or silicone spatula. Cook until it’s thick enough to coat the utensil. If you’re unsure whether the sauce is ready, you can check using a thermometer. The mixture should be cooked to around 170 degrees Fahrenheit and never exceed 180 degrees.
  5. Create an ice bath by filling a large bowl with ice and water and placing a second smaller bowl over it. Pour your cooked crème anglaise through a fine strainer into the smaller bowl and stir until cold. Refrigerate overnight.
  6. If you have an ice-cream maker, place the mixture into the machine and freeze according to manufacturer’s instructions. Alternatively, place the freezer in a small plastic container, stirring every 30 minutes until its texture becomes creamy but solid.