Guinness Ice Cream
recipe by emeril lagasse 
 
12 oz.  guinness stout
2 cup  heavy cream
2 cup  whole milk
3/4 cup  granulated sugar
1   vanilla bean, split in half lengthwise
6   egg yolks
 
in a large saucepan, simmer the guinness until reduced by 3/4 in volume, 
about 8 minutes. combine the cream, milk, and sugar in a medium, heavy 
saucepan. scrape the seeds from the vanilla bean into the pan and add the 
vanilla bean halves. bring to a gentle boil over medium heat. remove from 
the heat. beat the egg yolks in a medium bowl. whisk 1 cup of the hot 
cream into the egg yolks. gradually add the egg mixture in a slow, steady 
stream, to the hot cream. cook over medium-low heat, stirring 
occasionally, until the mixture thickens enough to coat the back of a 
spoon and reaches 170 degrees f. on an instant-read thermometer, about 5 
minutes. remove from the heat and strain through a fine mesh strainer into 
a clean container. cover with plastic wrap, pressing down against the 
surface to keep a skin from forming. chill in the refrigerator for 2 
hours. remove from refrigerator and add the guinness reduction, whisking 
until well blended. pour into the bowl of an ice cream machine and freeze 
according to the manufacturer's instructions. transfer to an airtight 
container and freeze until ready to serve. 
 
-- 
(ID: 12508) Mirror: rec.food.recipes: Sun, May 25, 2003


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