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Several years ago, I set out to astonish and astound the Baron of my local chapter of the Society for Creative Anachronism. Baron Domingo was a notorious foodie, and a culinary historian with an almost encyclopedic knowledge of what people ate five hundred years ago. I never did manage to prove that cilantro was period to Elizabethan England, but I did get him to admit my Beer Ice Cream was pretty good.


  • 1 cup water
  • 2 tablespoons cornstarch
  • 1/2 cup sweetened condensed milk
  • 1 1/2 cups evaporated milk
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup 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 dissolved, and remove the pan from the heat. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
  • Makes about 1 quart

Categories: Dessert  Ice Cream 
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