This is a recipe that I found on an old website that is soon to be no more. What’s most interesting (apart from the fact that it’s Guinness, my favorite drink), is that there’s no fresh ingredients.
It is in fact a store cupboard ice cream recipe!
To be fair, it’s not the best recipe. The cornflour’s stabilization properties aren’t great, especially once it’s been in the freezer for a while. Plus, I think it would benefit from some fresh dairy flavor.
So I leave it here mostly as a curiosity.
The slightly bitter, "bready" taste of the Guinness was nice though, and I think I will work it into a more standard recipe, probably with the addition of blackcurrant swirl, to create a proper Guinness and black ice cream!
Guinness Ice Cream
Bready, bitter-sweet ice cream made with store cupboard ingredients.
Ingredients
- 1 cup Water
- 2 tbsp Cornstarch
- 1/2 cup Sweetened condensed milk
- 1.5 cups Evaporated milk
- 1/4 tsp Salt
- 1/2 cup Sugar
- 1/2 cup Guinness stout
Instructions
- In a heavy saucepan, whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Be careful: if you simmer for too long, the cornflour will lose its stabilization powers.
- 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 dissolved, and remove the pan from the heat.
- Cool the mixture in the fridge, or in a freezer bag in an ice bath, until it reaches 40°F (5°C).
- Stir in the Guinness. You can use a hand blender to mix it thoroughly if you've got one.
- Add the mixture to your ice cream maker and churn until it reaches a soft serve type texture (usually 15 to 30 min).
- Transfer the mixture to a plastic freezer container and place into the freezer for at least an hour.
