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Guinness and Ice Cream Recipe

Guinness and Ice Cream Recipe

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Vanilla Ice Cream

I first heard of this surprisingly appealing concoction — sort of a root beer float for grownups — from my friend Belle Casares, née Holahan, a granddaughter of the Irish-American writer John O’Hara, who was in turn descended from the Anglo-Norman Franeys of County Laois.

Click here to see the Cooking with Guinness story.

Adapted from “The Country Cooking of Ireland” by Colman Andrews.


  • 1 pint/45 milliliters good-quality vanilla ice cream, softened but not melted
  • 1 bottle Guinness Stout


Divide the ice cream equally between 2 tall, ice-cold, wide-mouthed glasses (soda fountain glasses) or glass beer mugs.

Divide the Guinness equally between the two, pouring it over the ice cream; then stir lightly.

Guinness Ice Cream

I am not a Guinness-drinking fan. Guinness is too serious of a drink for me. But once I tasted ice cream made from it, I became a (at least partial) fan. This kind of tastes like an ice cream version of Irish cream. Yum.

Difficulty: Intermediate

Servings: 1 or more, depending on how much you want!

  • 475ml whipping cream
  • 350ml milk
  • 200g caster sugar
  • 1 vanilla bean
  • 6 egg yolks
  • 330ml Guinness® or other stout
  1. Combine cream, milk, and sugar in a saucepan over medium heat, stirring until sugar dissolves. Split the vanilla bean lengthwise with a sharp knife, scrape the tiny black seeds inside the pod into the cream mixture, and add the scraped bean pod. Let the mixture come just to a boil. Remove from heat, and discard the spent vanilla pod.
  2. Beat egg yolks in a heat-proof bowl until thoroughly blended. Temper the egg yolks by whisking 60ml of hot cream mixture into egg yolks repeat three more times, whisking in a total of 240ml of the vanilla cream into the yolks.
  3. Whisk the egg yolk mixture back into the saucepan with vanilla cream and place saucepan over medium heat. Whisk the mixture constantly until the mixture thickens slightly, 2 to 3 minutes. Mixture should coat the back of a spoon when dipped in. Do not let the mixture boil. Transfer the cream mixture into a bowl and chill until cold, at least 2 hours to overnight.
  4. Pour Guinness® into a saucepan and simmer over low heat until reduced to 160ml, about 15 minutes. Chill the stout syrup at least 2 hours to overnight.
  5. When the cream and stout syrup are both thoroughly chilled, whisk the stout syrup into the cream mixture. Pour into an ice cream maker and freeze according to manufacturer's directions. When machine has finished, pack ice cream into an airtight container and store in freezer.

If a vanilla bean is not available, substitute with 1 teaspoon vanilla extract.

If the stout doesn’t make 160ml after 15 minutes of cooking time, pour it back into the pan and cook 5 minutes longer.

WATCH: Here’s how you can make homemade Guinness ice cream

An ice cream that's made with Guinness? Well, now we're drooling.

Our friends over at Guinness in Ireland have shared a recipe that merges two of life's simplest pleasures - Guinness and ice cream - into one delectable treat.

Give it a try and let us know how you get on!

Guinness ice cream ingredients:

  • 500ml double cream
  • 500ml whole milk
  • 1 vanilla pod
  • 4 whole eggs
  • 3 egg yolks
  • 500g caster sugar
  • 1.2 liters of Guinness® West Indies Porter
  • 2 tablespoons golden syrup

How to make Guinness ice cream:

First, make a Guinness® West Indies Porter reduction by boiling and then simmering with the golden syrup until the texture thickens. In a separate pan, bring the cream, milk, and vanilla to the boil.

Next, place the 4 whole eggs, 3 egg yolks, and caster sugar in a bowl and whisk.

Allow the mixture to cool before adding to the eggs and sugar. Churn the mixture in an ice cream machine, only half filling the barrel as the mixture rises. Scoop out into a metal container and freeze immediately.

You can follow along with this video from Guinness here:

* Originally published in September 2019, updated October 2020.

Read more

What's your favorite recipe that uses Guinness? Let us know in the comments!

Chocolate Guiness Ice Cream

Guinness adds great depth to this luxurious ice cream. The alcohol keeps it softer, so you&rsquoll be able to scoop it straight from the freezer.

This chocolate Guinness ice cream is the perfect luxurious dessert.

  1. In a small pan, heat granulated sugar and Guinness until sugar dissolves. Turn up the heat and bubble until reduced to 300ml (10fl oz), about 10-12min. Cool.
  2. In a separate pan, heat double cream and whole milk until just steaming.
  3. In a bowl, mix egg yolks and cocoa powder. Gradually mix in the milk mixture. Return to pan (reserve bowl), cook over low-medium heat, stirring, until custard thickens to coat the back of a spoon.
  4. Pour into reserved bowl, mix in milk chocolate to melt, followed by the Guinness syrup. Cover and cool.
  5. Churn in an ice cream machine until frozen. Empty into a freezer-proof container. Cover and freeze until solid. Makes about 1.1 litre (2 pint)

GET AHEAD Make up to 1 month ahead. Store in freezer.

GH TIP Allow ice creams or sorbets to soften a little at room temperature before scooping.

A candy thermometer is your secret weapon for homemade ice cream

I always use a candy thermometer when I make ice cream. Here’s why.

Eggs are cooked and safe to eat at 160 degrees. Custard will generally start to break at about 180 degrees. You want your custard cooked, but you don’t want it overcooked. A candy thermometer takes all the guesswork out of knowing when it’s done. (Check out more tips in my cookbook.)

Granted, once you’ve made about a dozen quarts of ice cream, you’ll most likely be able to eyeball your custard and know when it’s ready. Until then, a candy thermometer is indispensable, especially for beginners.

You can find an inexpensive candy thermometer at most major home goods stores, or order one from Amazon.

My Favorite Guiness Ice Cream Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • * Guinness draught beer, about 1 1/2 CANS
  • * Heavy whipping cream, 2 cups
  • * Milk, about 1 cup
  • * Sugar, 1 cup
  • * Egg yolks, 3
  • *2 tablespoons and 2 teaspoons full molasses or aged balsamic vinegar
  • * Splash of lemon juice (for pears or apples) optional if adding into recipe


  • * Guinness draught beer, about 1 1/2 CANS shopping list
  • * heavy whipping cream, 2 cups shopping list
  • * milk, about 1 cup shopping list
  • * sugar, 1 cup shopping list
  • * egg yolks, 3 shopping list
  • *2 tablespoons and 2 teaspoons full molasses or aged balsamic vinegarshopping list
  • * Splash of lemon juice (for pears or apples) optional if adding into recipe shopping list

How to make it

  • Pour the Guinness into a pan (oh, feel free to drink the remaining beer while cooking. Like I had to tell you that. ).
  • Boil it down to about 1 1/2 cups, then set on low heat to simmer.
  • Mix the egg yolks and sugar in a bowl, stir in milk, then warm Guinness concentrate.
  • Add in cream and molasses.
  • Chill in the frig for about an hour before you put it in your ice cream maker. The fold in fruit as an option.
  • Once complete, pour into a new glass or plastic bowl, cover and place in the freezer to further solidify.
  • All should take about 4 hours. Enjoy!
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This sounds so yummy. Guiness is one of my faves, too! Thanks for such a cool recipe! :)

How to make Guinness Ice Cream:

  1. 12 oz. Guinness Stout
  2. 2 cups heavy cream
  3. 2 cups half-and-half
  4. 3/4 cup sugar
  5. 1 tablespoon of vanilla
  6. 6 egg yolks

In a saucepan, simmer the Guinness until it reduced by 3/4. This means you need to cook it down to about 3 ounces.

Emeril’s recipe says it takes about 8 minutes–it took me about 15 minutes. Pour it into a measuring cup and set it aside. The measuring cup is so you know how much is there. I guess you could use a little more than 3 oz. if you want to!

In a saucepan, combine the cream, half-and-half, sugar, and vanilla. Bring it to a gentle boil over medium heat, then remove from the heat.

In a bowl, beat the 6 egg yolks. I saved the egg whites in two little glass bowls with lids, 3 in each, and I’ll either use them when I make a quiche or maybe I’ll make a big poofy cake. Angel food, maybe. Doesn’t that use a lot of egg whites?

Slowly whisk in 1 cup of the hot cream mixture. Jim (my husband) helped me do this ’cause I’m not exactly coordinated enough to do that. At least not without burning myself or making scrambled eggs in cream anyway. He whisked, I poured.

Then whisk that mixture into the rest of the cream. Jim whisked, I poured. Then cook the mixture some more until it reaches 170 degrees. I used a candy thermometer to see when that happened.

Emeril says to strain the mixture through a fine mesh strainer, then it calls for chilling for two hours. Instead, I poured it into a pitcher and chilled it overnight. THEN I strained it using one of my jelly bags. I’m glad I strained it, ’cause there were a few little chunks.

Pour it into a clean container (I used a pitcher ’cause it made it easier to pour later) and cover the surface with a piece of plastic wrap touching it, so it doesn’t form a skin. Did you like pudding skin when you were a kid? I did, but Jim canNOT stand the thought of it. Anyway, this would make a pudding skin if you don’t put the plastic wrap on it.

I chilled it about 24 hours, ’cause I just didn’t have time to make it all at once. Then, I strained it through a jelly bag to get the little chunks out.

In Emeril’s recipe it says to add the Guinness reduction after chilling. I mixed it with the cream mixture before chilling. I just didn’t want the Guinness sitting around waiting for me to spill it. That’s pretty much the only reason.

All you need to do after that is to process it in your home ice-cream maker! Jim helped me do that part, mainly ’cause he just likes to. It took about 30 minutes in our big ol’ ice cream maker, maybe a little longer.

Then you could put the ice cream in a plastic container to “cure.”

Jim gave me the paddle to lick. Nugget was jealous, but I did share a little and he licked it right up! I should have taken a picture of that, shouldn’t I have?

Oh! And another idea. Because I don’t like Guinness to drink (and Jim does, but it would take him awhile to drink much of it), we bought a bottle of it that was 24 ounces. It was way cheaper than buying a 6-pack. Plus, we now have 12 ounces left, which is just the right amount to make a nice beer bread with.

Get the handy print page and save this to your recipe box here:
Guinness Ice Cream .

Kathi N blogs at How We’re Gonna Do It.

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Raising a Glass (and a Spoon) to Guinness Ice Cream

Guinness is a meal in a glass — and a versatile cooking ingredient. Cooks use it as a braising liquor in winter stews or blend it into homespun desserts, most notably rich, tasty Guinness ice cream.

If you want to make Guinness ice cream at home, you don’t need an ice cream machine. You will, however, need some patience and elbow grease.

All ice cream starts life as crème anglaise, a fancy French term for custard. The sweet sauce combines milk, heavy cream, egg yolks, sugar, and any flavoring you decide to use (usually vanilla).

The Best Stout Beer Glasses You’ll Ever Use

When you make crème anglaise, temperature control is essential. Start by bringing your milk and cream to a boil before incorporating egg yolks and sugar. Then, you gently cook the mixture to thicken it without boiling, unless you want scrambled eggs. It’s ready when it coats the back of a spoon.

After chilling the mixture overnight in the refrigerator, your crème anglaise is ready to be churned into ice cream. You can do this with a machine, which will freeze the liquid while simultaneously stirring it until it becomes a smooth, creamy texture or you can replicate the effect by hand.

To do so, simply move your crème anglaise to the freezer and take it out every half hour or so to give it a stir. Then, return it to keep chilling. This lengthy undertaking admittedly takes a number of hours to complete, but the more you stir, the creamier the results.

Introducing Guinness to the equation comes with added complications, as the beer doesn’t contain the same fat content as cream or milk. If you add it to the liquid ingredients prior to cooking, you won’t get the same creamy texture. From personal experience, this results in a strange grainy mass that tastes delicious but doesn’t resemble ice cream.

Instead, reduce the Guinness to a syrup, and then stir it into the cooked crème anglaise once both liquids have cooled. Reduction intensifies the beer’s flavor, while simultaneously lowering its water content. The finished ice cream tastes sweet, roasty, and malty, just like a stout. Its texture is all but indistinguishable from machine-made ice cream.

Guinness Ice Cream

Easter has been crazy busy in the shops, much more so than expected, and I had to make an emergency run of ice cream today. We ran out of several flavours, so I was up bright and early getting the mix ready and then freezing.

Besides the main flavours, I decided to do a Guinness ice cream, to have another Irish flavour in the cabinet. The recipe is below. Of course, being me, I couldn’t resist throwing in some chocolate chips. You don’t have to!

Murphys Guinness Ice Cream
1 Cup (237ml) Sugar
5 Egg Yolks
1 1/8 Cups (266ml) Cream
1 1/8 Cups(266ml) Milk
500 ml Guinness
A handful of dark chocolate chips.

1. Measure out 100ml of Guinness and set aside.

2. Boil the remaining 400ml Guinness until it reduces to 100ml in volume. Cool.

3. Beat the sugar and egg yolks together until thick and pale yellow.

4. Bring the milk to a simmer.

5. Beat the milk into the eggs and sugar in a slow stream.

6. Pour the mixture back into pan and place over low heat. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!

7. Allow the custard to cool.

8. Stir in both the reduced and non-reduced Guinness.

10. Gently fold in the custard.

11. Freeze using a domestic ice cream machine, or cover and place in the freezer.

1. I haven’t made this recipe for home use, so I would love any feedback if you try it!

2. The photo of 3 litres of Guinness is what I used. Don’t pay any attention to the volume!

3. I combine reduced and non-reduced Guinness because using just reduced loses a bit of freshness in terms of flavour.

4. You don’t have to use the chocolate chips of course, but I do think Guinness and chocolate go well together. You could also use this as a companion to a chocolate cake.

Technorati tags: chocolate chip, guinness, Easter, ice cream, recipe, Irish

Watch the video: Παγωτό σπιτικό με 3 υλικά της Αργυρώς. Αργυρώ Μπαρμπαρίγου


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