There’s Beer in My Sundae (Or How to Make a Guinness Ice Cream Sundae)

The espresso chocolate sauce compliments the Guinness ice cream in this sundae.

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.

See, Jerry the Zebra Shark belongs here.

And yet, my enormous dog insists he belongs here.

Unceremoniously thrown against the bedroom wall.

Or here.

Left for dead in the hallway. Again.

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?

Oh, you have no idea, lady. That shark says hateful things. Now let me go back to sleep.

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.

See this foamy curdled mess? It doesn’t belong in your custard. Trust me.

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.

This Yankee Likes Bourbon (Or How to Make Spiked Old Fashioned Shakes)

Spiked shakes are amazing. Also bourbon belongs in ice cream. Trust me on this one.

There’s this fabulous pub in my neighborhood that makes spiked milkshakes. They are divine. I mean, what’s not to love about bourbon in your ice cream? I’ll tell you. Nothing. Absolutely nothing. Unless you consider the calories, but shhh, let’s not speak of such things.

As my good friend once put it, “Counting calories is as damaging as counting the number of guys you’ve slept with.”

Amen, sister.

Some things just don’t need to be tallied.

(This also applies to counting the months and sometimes years of my accidental celibacy, but again, let’s not speak of these things.)

Back to bourbon, ice cream, and happiness.

The pub also serves a pretzel with a beer fondue sauce that will change your life. I need figure out how to make that as well, but I digress. Tonight I’m having a girlfriend over for a movie night, and I’m going to make some of those fabulous spiked shakes.

See, I promised Jerry, the sweet old guy up the street, that I would watch Gone With the Wind, and I have been putting it off. For weeks. Every time I stop to chat with him, he opens with, “Have you watched the movie yet?”

Each time I must hang my head in shame and admit that I have not.

I mean, the movie is FOUR HOURS LONG! Four. Hours. Long.

Just so you know, the last time I did anything for four hours uninterrupted, it was called sleeping. Yeah, yeah, yeah, the movie won Oscars and is all famous and shit, but I have about a 90-minute attention span, max. Sure, I have two film degrees, which means I have endured more long, obtuse “art” films than anyone should ever be exposed to unless they’re being tortured by a rogue terrorist cell, but there’s a reason I work in TV and not features now.

So anyway, I need to bribe myself to sit still tonight, and I need my friend Kim, and my friend bourbon, to force me to do it. This is why I’m making truffle popcorn and Spiked Old Fashioned shakes to accompany Margaret Mitchell’s masterpiece.

If you have a movie night coming up and want to mix it up a bit, the shake recipe is below and the popcorn recipe is here. You may not need bourbon and butterfat to sit still like I do, but it’ll make it more fun. I promise.

Spiked Old Fashioned Shake

2 C vanilla ice cream
4 oz bourbon whiskey
2 oz orange juice
¼ tsp Angostura bitters
3 maraschino cherries, plus one additional cherry for garnish
Whipped cream for garnish, optional

Scoop the ice cream into the blender. Add the next four ingredients and blend thoroughly. Pour the shake into a glass and garnish with whipped cream and a cherry.

Consume. Smile. Go into a creamy bourbon-induced coma while watching Scarlett O’Hara shout about Yankees in Tara for four hours.

OK, anyway, this Yankee is going to down some Kentucky Bourbon now.

Later, ya’ll.