Ingredients for Guinness Ice Cream
- Guinness Stout
- 2 cups heavy cream
- Whole Milk
- 4 large egg yolks
- White Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Guinness Ice Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Guinness Ice Cream
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved.
- Remove from heat and stir in the Guinness. Let cool completely.
- In a separate bowl, whisk together the egg yolks and vanilla extract.
- Slowly whisk a small amount of the cooled Guinness mixture into the egg yolks to temper them.
- Pour the tempered egg yolk mixture into the remaining Guinness mixture.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly (it should coat the back of a spoon). Do not boil.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Churn the custard in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to harden.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
74g
Fat
59g
Carbs
12g
