When I was in college, I worked at an Irish Pub in Ann Arbor called Conor O’Neill’s. Not only did they have the best corned beef and cabbage I have ever had, but they also had a Guinness ice cream sundae on the dessert menu that was sort of divine.
I’m not sure if it’s the unrelenting heat in Hollywood or the start of college football season that is making me miss Guinness ice cream more.
And while we’re on the topic of unanswered questions….
Here’s a matter weighing heavily on my mind at the moment.
And yet, my enormous dog insists he belongs here.
Or just basically any spot Albus drops the poor shark after savagely shaking him. This is like a daily occurrence in my house.
I don’t understand why my dog has a vendetta against this soft, quiet shark. What did Jerry ever do to Albus? Is he taunting my dog in some language I don’t understand?
So anyway, enough with the shark shaking business. It’s time to talk about putting beer in your ice cream.
I found this recipe for Guinness ice cream on YumSugar. I made it yesterday and didn’t think it had a strong enough Guinness flavor. Plus the custard curdled a bit, so I made some tweaks to the recipe today.
Next time, I think I’m going to try this recipe because it’s from Boston, and that sort of makes me think it will be better.
Since I had a bunch of ice cream on my hands that wasn’t absolutely amazing by itself, I decided to slather it in espresso chocolate sauce and make my own Guinness ice cream sundae.
Here’s how I did it.
Guinness Ice Cream
2 ½ C Guinness
2 C heavy cream (not whipping cream)
1 3/4 C whole milk
15 large egg yolks
1 C granulated sugar
Separate the egg whites and yokes. Set aside the yokes. (I save the egg whites for the dogs because I can’t stand throwing away food.)
Combine 2 C Guinness, cream, and milk in a large saucepan. Bring the mixture to a simmer over medium high heat.
In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness mixture to the yolks, whisking constantly until well blended.
Pour the mixture into the saucepan and cook over low heat, stirring constantly until it coats the back of a spoon, about 6-8 minutes. Don’t let the mixture boil.
If you see curdles in the mixture (I did both times I made the custard), strain the mixture through a mesh strainer as you’re pouring it into a medium bowl.
Set the medium bowl in a large bowl filled with ice water. Add the remaining ½ C of Guinness and whisk to mix. Let the custard stand until it’s cold, stirring occasionally, about 30 minutes.
Pour the custard into your ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze until firm, about 4 hours.
Spoon the ice cream into bowls and top with chocolate espresso sauce, whipped cream, and a maraschino cherry.
Espresso Chocolate Sauce
2 T boiling water
1 T instant espresso powder
3/4 C heavy cream
1 T light corn syrup
8 ounces semisweet baking chocolate, finely chopped (about 1-1/3 cups)
Combine the boiling water and espresso powder in a small bowl and set aside.
Combine the heavy cream and the corn syrup. Bring to a boil and remove from heat. Stir in the espresso mixture. Add the chocolate and stir until well blended.
This espresso chocolate sauce is amazing, and it saves the only OK ice cream. (It’s based on this recipe from Better Homes and Gardens.)
I prefer homemade whipped cream to the canned variety, but both will work. Check out this link for instructions on how to make whipped cream.
I topped my sundae off with a moonshine cherry because it just seemed like the right thing to do.