← All recipes
Guinness-Spiked Ice Cream
Steps
- Combine cream, milk, sugar, and maple in a saucepan and heat over medium heat. Stir until sugar has dissolved (do not boil milk mixture). Remove from heat and stir in the vanilla extract.
- Place beaten eggs in a large bowl. In a slow and steady stream (a few drops at a time), and while constantly whisking, add the milk mixture to the eggs. When about 1 cup of milk has been added, whisk in the remaining amount. Transfer back to the saucepan and heat over medium heat. Cook, stirring often, until thickened and mixture coats the back of a wooden spoon. Remove from heat.
- Pour the Guinness Extra Stout into a saucepan and heat over medium-low heat. Simmer until reduced to about ⅔ cup (15 – 20 minutes). Remove from heat.
- Cover and chill both the milk mixture and reduced Guinness in the fridge overnight.
- Whisk together the milk mixture and Guinness syrup, then pour into an ice cream mixture. Freeze according to manufacturer’s directions.
- Preheat an oven to 350 degrees F and grease a 9×9 pan.
- In a saucepan, bring the Guinness Extra Stout to a simmer over medium heat. Cook until reduced to about ⅔ cup, 15 – 20 minutes. Set aside.
- Prepare a double boiler set over medium heat. Add the butter and chocolate, and heat, stirring every couple of minutes, until melted. Whisk in the eggs and vanilla extract, then whisk in the flour. Pour batter into the prepared pan.
- Transfer to the oven and bake for 30 – 35 minutes, or until a toothpick comes out clean.
- Cool completely on a wire rack, then cut into individual portions.
- Top Guinness Brownies with Guinness – Spiked Ice Cream. Delicious!
Originally published at dennistheprescott.com. Reproduced for personal collection.
