Guinness Ice Cream

It's the weekend and so it's time to indulge. You can never beat ice cream much less ice cream that has alcohol in it. My Guinness ice cream makes a great blend of those two. And, I made it in my blender.

As a kid I saw Guinness ice cream and I was sooo pumped. I mean we were not allowed to have alcohol as a child, but it's ice cream, kids get ice cream all the time. Well, I was wrong, we were still not allowed any. So when I got old enough it became my first pick when we went to the store but it's not easily found in South Florida. So after dreaming about it for some days, I decided to make my own.

Did you ever have to make ice cream in those old machines that required you to turn manually? And you had to add salt and a bag of ice? Well though this method still requires some labor, it beats that old time process very much.

It does require a double churn, well blend, and some waiting but the flavor of this ice cream is great. When I tasted it I was considering just having it as a drink.. ha.

It also helped that I froze the Guinness before I used it. It helped to aid the coldness of the mixture. Just be careful and freeze it in a container that holds more than the amount of Guinness because it expands as it freezes

This does make a good amount of ice cream. I put it to freeze in a 32 oz container and though it didn't completely fill the container it was very close to it.

Add some raspberries, some cinnamon and some coconut flakes and hello deliciousness.

You can add whatever you want to this. I made it fancy with some raspberries, a dash of cinnamon and some coconut flakes, but you can make this just about the ice cream, like I did for the 5 other occasions I ate from the container.

Have you ever made ice cream in your blender?


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Guinness Ice Cream

by Home Made Zagat

Cook Time: 30 mins

Keywords: dessert snack ice-cream summer

Printable Recipe

6072273

Ingredients (3 cups)

• 1 cup heavy cream
• 1 tablespoon of vanilla extract
• 6 ounces Guinness (frozen)
• 1 cup of full cream milk
• 1/2 cup brown sugar
• Pinch of salt
• 4 egg yolks

Instructions

Heat pot at med heat

Add full cream milk.

Add a pinch of salt and brown sugar

Warm till sugar dissolves.

Whisk egg whites and then slowly add warmed milk and whisk well.

Pour mixture back into saucepan and stir constantly until sauce begins to thicken. (It would be sticking to your spatula and not run off easily)

Strain mixture into base of blender.

Add frozen Guinness, vanilla extract and heavy cream.

Blend well.

Pour into container for freezing.

Place in freezer for 2 hours, until semi firm.

Add mixture back to blender for a second mix.

Pour back into container for freezing and place in fridge till firm.

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