Baboon Pirates

Scribbles and Scrawls from an unrepentant swashbuckling primate.

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Location: Texas, United States

Wednesday, January 18, 2006

Guinness Ice Cream!!!

This May Be The Perfect Food...

This purloined recipe is dedicated to my two good friends, Connecticut Yankee and Zippo the Pirate, both of whom have made the pilgrimage to the Holiest of Holies, the Guinness Brewery in Dublin, Ireland.

I'll have this recipe mastered by the Spring '06 Texas blogfest, guys! Hope you're able to drop by and share it with me!

Guinness Ice Cream

Makes 1 quart (so therefore we must quadruple it!!!)

1/2 vanilla bean, split lengthwise
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout
2 tablespoons plus 2 teaspoons molasses
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract

1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.
2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.
3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.
4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.
5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions