Year in and year out, the month of March delivers on several fronts after a long winter. Daylight savings time and the arrival of spring are the highlights for many. But equally, if not more important, is the arrival of March Madness and Saint Patrick’s Day. Luckily, both fall on the same day this year. And no, that lame excuse of a revamped first round that started yesterday doesn’t count. No no, the real first round of this year’s NCAA tourney starts on Thursday. As though millions of office dwellers and tourney pool participants didn’t already have a reason to slack off from work, now they can add pints of Guinness and shots of Jamesons to their afternoon “working lunches.”
After reading about the 100 Ways to Cook with Guinness over at Endless Simmer last week, I got inspired. With spring and warm weather around the corner, I opted for an ice cream recipe. It’s an excellent way to get your daily intake of Guinness. Just like the famous poster says: “Guinness For Strength.”
As ice cream recipes go, this one is fairly straightforward. A vanilla base is simply flavored with reduced Guinness. The stout flavor comes through nicely, but doesn’t overpower. It’s almost like hazelnut. The recipe could easily be altered too, depending on your tastes. Add chocolate chips, nuts, caramel bits, swirl in chocolate fudge, or use it to make a Guinness float. Either way, it’s Guinness ice cream. And “Guinness Is Good For You.”
Guinness Stout Ice Cream Adapted from this Emeril recipe on FoodNetwork.com
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
1 tspn vanilla
6 egg yolks
12 ounces Guinness Stout
In a medium saucepan, combine the cream, milk, sugar and vanilla. Bring to a gentle boil and remove from the heat.
Beat the egg yolks in a bowl. Whisk 1 cup of the hot cream into the egg yolks, 1/4 cup at a time and whisking constantly to bring the egg yolks up to temperature. Slowly add the egg mixture to the hot cream. Cook over medium heat, stirring often, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees, about 5 minutes. Remove from the heat and pour into a container. Cover with plastic wrap, pressing down on the surface of the liquid to keep it from forming a film. Chill in the refrigerator until completely cool, 2-3 hours.
Meanwhile, in a saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes. Pour into a small bowl and chill in the refrigerator.
After the cream mixture and the Guinness reduction have chilled, combine and whisk together until well blended. Pour the mixture into an ice cream machine and follow the machince’s instructions for freezing. It usually takes about 30 minutes. Transfer to a plastic container and freeze until fully set.