Per Amber's request, here's the Guinness recipe I made way back on July 4th. It was OK, but I think the Guinness is better by itself. It does make for a unique flavor of ice cream, and its funny to listen to kids say, "Beer ice cream? Gross..."
GUINNESS STOUT ICE CREAM
Makes about 1 quart
c. = cup, T. = tablespoon, t. = teaspoon
1 c. water
2 T. cornstarch
1/2 c. sweetened condensed milk
1 1/2 c. evaporated milk
1/4 t. salt
1/2 c. sugar
1/2 c. Guinness stout
In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Add the milks, the salt, and the sugar, heat the mixture over moderately low heat, whisking, for 1 to 2 minutes, or until the sugar is disolved, and remove the pan from the heat. Let the misture cool completely, stir in the Guinness, and freeze according to the manufacturer's instructions.
Posted by swanson at september 15, 2005 10:26 EM | TrackBack