Guinness Ice Cream
Why I Love This Recipe
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.
Ingredients You'll Need
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
Directions
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
