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This is my dinner tonight. =d

Thanks to brixton for posting this awesome recipe for beer ice cream. I used Founders Breakfast Stout (a double chocolate coffee oatmeal stout!) as the base. Next batch I'll use O'Fallon's Cherry Chocolate beer, which tastes even more like a dessert beer, so that's exciting. :)


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Mar. 13th, 2010 12:16 am (UTC)
Guinness Ice Cream with Dark Chocolate-Honey Sauce
Makes 1 quart

12 ounces Guinness stout
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
1 vanilla bean, split in half lengthwise
6 egg yolks
Dark Chocolate-Honey Sauce (recipe follows)

Simmer the Guinness in a large saucepan until reduced by three-fourths, about 8 minutes.
Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
Remove from refrigerator and add the Guinness reduction, whisking until well blended. Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

Dark Chocolate-Honey Sauce
Makes 3 1/2 cups

2 cups whipping cream
1/4 cup honey
20 ounces bittersweet chocolate, finely chopped
2 teaspoons vanilla extract

Scald the cream and honey in a medium saucepan over medium heat. Remove from the heat.
Place the chocolate in a heatproof bowl. Add the hot cream, let sit for 2 minutes, then whisk until smooth. Whisk in the vanilla. Let stand until cool but still pourable. Serve over the Guinness ice cream.
Mar. 13th, 2010 04:46 pm (UTC)
Awesome, thanks for sharing this recipe! =d
Mar. 13th, 2010 03:15 am (UTC)
So, are you planning on making some more in, say, two weeks? :-)
Mar. 13th, 2010 04:48 pm (UTC)
Yes! By then we'll be ready for another batch of ice cream (between the Girl Scout Cookies, meringue, and this batch we almost desserted ourselves out).

I was thinking of making the next batch with the Cherry Chocolate beer that we brought to your place the last time we were there, if that's okay. :)
Mar. 13th, 2010 10:03 pm (UTC)
Ooooooh, hell yeah. Yum!
Mar. 13th, 2010 05:57 pm (UTC)
Awesome idea with the Founders. I honestly thought it was a bit much for drinking, but I bet it makes an excellent ingredient.
Mar. 13th, 2010 09:47 pm (UTC)
I agree. I love the taste, but can't drink more than one at any time. I like it as a end of night "dessert" drink, for brunch, or just when I'm in the mood for relaxing and sipping on something.
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