I Scream, You Scream, We All Scream for Boozy Ice Cream
Hello, friends! It’s been a minute.
Thanks to you, word is starting to spread about Around the World in 80 Plates, and people are getting hungry for more food and folklore from around the world.
I just wrote a piece for Lonely Planet on the cuisine of Japan, Kansas City, and Lebanon (talk about an interesting mashup!) that I’ll share as soon as it’s published. And CityScope magazine recently featured my recipe for Guinness ice cream based on a treat Mr. Mike Ballard and I enjoyed during a trip to Ireland a few years ago.
As co-owner of ChattaBrew Tour, a company that gives guided behind-the-scenes tours and tastings at Chattanooga’s 12 craft breweries, I’ve learned a lot about beer over the past four years. I’ve also learned how fun it can be to cook with beer! From grilled chicken marinated in a spicy habañero lager to beer-braised Chinese pork belly to a classic beer cheese dip, it’s a surprisingly versatile ingredient.
If you’re a fan of stouts, then it will be easy for you to imagine how the beers’ creamy, malty flavors translate well to ice cream. Many stouts also feature hints of coffee and chocolate, which are also delicious in frozen form.
This recipe is a traditional custard ice cream, which means it includes egg yolks. But as long as you heat it low and slow, you can avoid the scrambled egg disaster that scares many people away from this style. And if the eggs do scramble a bit? Simply pour the custard through a fine mesh strainer and keep going. It’s worth it!
This week’s subscriber exclusives: Rich Guinness ice cream becomes even more decadent when you float a scoop of it in a mug of lager for a beer float. It also makes an extremely indulgent ice cream sundae. Find some surprising and delicious combinations in my Mix-and-Match Sundae Menu.
Guinness Stout Ice Cream
Mr. Mike Ballard and I first had this rich ice cream when we were traveling in Ireland, where Guinness beer was born. As the owners of ChattaBrew Tour, we’re regular visitors to Chattanooga’s craft breweries, and we love making it with locally-brewed stouts. It’s terrific in beer floats, too, as a decadent dessert cocktail that’s creamy and malty with hints of coffee and chocolate flavors.
12 oz. Guinness or a locally-brewed stout beer
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
1 teaspoon vanilla paste or real vanilla extract
6 egg yolks
In a saucepan over medium-low heat, simmer the stout beer for 10 minutes or until reduced by more than half. Remove from heat and allow to cool.
In a heavy saucepan over medium heat, combine the cream, milk, sugar, and vanilla. Heat until small bubbles begin to form at the edge. Remove from heat.
In a medium bowl, beat the egg yolks. Add 1 cup of the cream mixture, whisking to combine. In small amounts, pour the egg mixture into the cream mixture, stirring constantly. Return to the stove at medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (approximately 5 minutes). Remove from heat and strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing the wrap against the surface of the liquid to prevent a skin from forming. Refrigerate for a minimum of 2 hours, preferably overnight.
Add the stout beer reduction to the cream mixture and whisk to combine thoroughly. Pour into the canister of an ice cream freezer and freeze following the manufacturer’s instructions.
Transfer to an airtight container and freeze until ready to serve. Makes 1 quart.
For $5 a month, you can get an additional weekly issue of Around the World in 80 Plates that includes bonus recipes not available to the public.
This week’s subscriber exclusive:
- Rich Guinness ice cream becomes even more decadent when you float a scoop of it in a mug of lager for a beer float. It also makes an extremely indulgent ice cream sundae. Find some surprising and delicious combinations in my Mix-and-Match Sundae Menu.
