Beer Ice Cream Recipes

GUINNESS® ICE CREAM

Steps:

• Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
• Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
• Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
• Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
• Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
• Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
• Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.
• When machine has finished, pack ice cream into a airtight container and store in freezer.

NUTTY BEER ICE CREAM

Steps:

• In chilled large bowl, stir whipping cream, beer, brown sugar and vanilla until sugar is dissolved.
• Pour mixture into 1-quart ice-cream freezer. Freeze according to manufacturer's directions, 20 to 25 minutes. At this point, the ice cream will be soft.
• Fold nuts into ice cream mixture. Transfer to 1 1/2-quart freezer container with lid; cover. Freeze at least 4 hours.

ROOT BEER ICE CREAM

Steps:

• In a large bowl, mix all ingredients together until sugar dissolves.
• Refrigerate mixture until well chilled (1-4 hours).
• Pour chilled mixture into ice cream machine.
• Freeze according to the manufacturer's instructions.
• After the ice cream is made, transfer to an airtight container, press a layer of plastic wrap on to the surface of the ice cream, cover tightly with the container lid.
• Place container in freezer until ready to serve.