Those of you who followed along on my travels to Ireland earlier this month already know that I was pleasantly surprised that I actually like Guinness, a much heavier dark stout beer than I’m used to drinking. I usually opt for a Corona with lime with Mexican food or a wheat beer at the ball park and that’s about as adventurous as my beer palate takes me. You’ll also remember that I discovered and loved the Guinness ice cream I had at Ballinalacken Castle Hotel in County Clare. Well, with a single attempt I’ve recreated that recipe, whipped up a batch, and taken some over to share with my parents who were along on the trip. Hope you like it as much as I do!
- 1 bottle of Guinness (16 ounces)
- 2 cups whole milk
- ⅔ cup sugar
- 6 egg yolks
- 1 vanilla bean, cut lengthwise
- 1 tablespoon dark molasses, optional
- 2 cups heavy cream
- Bring Guinness to a boil in a small saucepan then simmer until it reduces to ½ cup; set aside to cool. In a double boiler, combine whole milk, sugar, and egg yolks and whisk together. Scrape seeds from vanilla bean halves and add both the seeds and the empty beans to the pan along with the molasses if using. Stir constantly until mixture thickens, then strain to remove any solids. Add cream and reduced Guinness to the mixture and refrigerate until chilled.
- Process in an ice cream machine according to manufacturer’s directions, then transfer to a covered container and freeze solid.