Guinness Ice Cream

Guinness Ice CreamIce Cream Ice Cream - 5

This is a classic in Ireland. Who doesn’t enjoy a cold Guinness? With its creamy, smoky and chocolate flavors, Guinness is perfect for a grand ice cream!


• 12 ounces of Guinness stout

• 2 cups of heavy cream

• 3/4 cup granulated sugar

• 1 vanilla bean, split in half lengthwise

• 6 egg yolks

Dark Chocolate Honey Sauce 


• 2 cups whipping cream

• 1/4 cup honey

• 20 ounces bittersweet chocolate finely chopped

• 2 teaspoons of vanilla extract


• In a large saucepan, simmer the Guinness until reduced by 3/4

in volume (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 then

remove from 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 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 the refrigerator and add the Guinness reduction,

whisking until well blended.

• Pour into the bowl of an ice cream machine and freeze according to

the manufacturers instructions.

• Transfer to an airtight container and freeze until ready to serve.

Dark Chocolate Honey Sauce

• In a medium saucepan, scald cream and honey 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 Guinness ice cream.