Guinness Stout Ice Cream
Brian’s Belly is a website for men, but our boys club has received some great email and feedback from chicks that visit us regularly and (believe it or not) have something to contribute to our website. So after much prodding, whining and pouty puppy-dog eyes, we’ve decided to let them speak. No, we’re not going to let them hang curtains and tidy up the website… we’re just going to let them write. Any woman who appreciates being called a Belly Babe is welcome here, and after all- we love the fact that we have groupies.
Submitted by Belly Babe Lauren Cooke
Yuummmm! Two great tastes that taste great together. Cooke is just my last name, it’s not what a do- but this is a recipe I can handle!
- 1 pint Guinness Stout (reduced – see below)
- 3 egg yolks
- 2 tablespoons sugar
- 1 cup milk
- 2 tablespoons heavy cream
- and, you’ll need an ice cream maker
If the bowl of your ice cream maker has to be frozen, make sure to do so.
In a saucepan bring the pint of Guinness to a boil and let it reduce to about half to concentrate the flavor.
Whip the egg yolks and sugar until pale and thick. In another saucepan bring the milk and cream to a boil. Pour a bit of the boiling milk mixture over the yolks and whisk continuously to bring everything to the same temperature.
Pour the egg yolk/milk mixture back into the saucepan with the remaining milk and whisk well.
Return the saucepan to the stove and cook over medium heat, stirring constantly, until it thickens just enough to coat the back of a wooden spatula. Do not allow the mixture to boil.
Strain the mixture through a fine strainer or 2 layers of cheesecloth into a bowl and quickly place it in a larger bowl of ice to keep the bowl cool. Whisk in the Guinness Stout reduction.
Place the mixture into an ice cream machine and follow the manufacturer’s instructions.
Makes about 2 cups or enough to serve 4 to 6 people.