Freezing usually takes about four hours, but you can scoop the soft ice cream into a large container, then drop a handful of cookie dough on top.
GuinnessĀ® Ice Cream
Apart from being used as a cookie scooper, it can be used to scoop ice cream, meat, fruits, and what not!
Recipe Summary GuinnessĀ® Ice Cream
Subtle smoky/chocolatey flavors make this ice cream a divine treat for St. Patrick's Day or any day. Don't skimp on the cream! How about a scoop on top of a brownie or chocolate cake?Ingredients | Cookie Dough Ice Cream Scoop
2 cups heavy whipping cream
1āĀ½ cups whole milk
1 cup white sugar
1 vanilla bean
6 egg yolks, beaten
1 (12 fluid ounce) can or bottle Irish stout beer (such as GuinnessĀ®)
Directions
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.
1 teaspoon vanilla extract may be substituted for the vanilla bean.
Info | Cookie Dough Ice Cream Scoop
prep:
30 mins
cook:
30 mins
additional:
4 hrs
total:
5 hrs
Servings:
8
Yield:
1 quart
TAG : GuinnessĀ® Ice Cream
World Cuisine Recipes, European, UK and Ireland, Irish,
