A few years ago while visiting an Amy's Ice Cream parlor in Austin, I came across a truly heavenly concoction. Amongst the list of amazing flavors, there it was: Guinness. This was back in my Guinness phase, before I had really started exploring the world of beer, so I was ecstatic. I stepped up to the counter and placed an order that I had placed a thousand times before: "I'll have a pint of Guinness, please."
The concoction lived up to my greatest expectations, and with no Amy's locations within 150 miles of my apartment, I decided it was finally time to take matters into my own hands in order to furnish a steady supply of the stuff. Since my wife and I received an ice cream maker attachment for our stand mixer at our wedding, there was really no excuse not to give it a try. After some basic research (also known as Googling "Guinness ice cream recipe" and clicking the first result), I found a recipe from The Boston Globe to try out (check it out here).Here's the ingredient list the recipe calls for:
- 1/2 vanilla bean, split lengthwise
- 1 cup whole milk
- 1 cup heavy cream
- 2/3 cup Guinness stout
- 2 tablespoons plus 2 teaspoons molasses
- 4 egg yolks
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract

After waiting for the excruciating two hours, we pulled out the pre-frozen freezing bowl (it takes 15 hours to freeze the bloody thing, so plan ahead) and the stand mixer to get to the exciting part. Before dumping our mix into the bowl, I decided to take a quick sample, and... it tasted horrible. It was savory, salty, and totally wrong - my first thought was the molasses. I was wary of the stuff from the beginning, hence cutting the amount included by over half. I took a whiff of the molasses in the jar just to be sure, and it certainly seemed like the culprit. Who knew molasses was so gross?

Okay, okay, okay. That sucked. Badly. Luckily we still had eggs, milk, and cream left in the fridge so we decided to give it another whirl (pun intended). At least we knew that the ice cream maker works like a charm and that most of what we did worked. So, the next day we set out again, but with a few changes.
After researching some different recipes for Guinness ice cream and reflecting on the previous day's events we decided it was best to rule out as many variables as possible to avoid another wasted bowl of ice cream. So instead of the new Guinness 250 Anniversary (which is tasty enough, and I'm sure can be made into a delicious ice cream) we went with regular old Guinness Draught, instead of coconut extract we went back to vanilla, and instead of adding molasses to the mix we threw the jar in the trash. Besides those swaps, everything was exactly the same.

So, to anyone thinking about making their own beer flavored ice cream, or any kind of ice cream really, I encourage you to go for it. Just hold the molasses.
8 comments:
I've always said that Guinness was like liquid Ice Cream !
Just got an ice cream maker and was googling for recipes - I've got to try the Guinness!
Hope you enjoy it! Let me know how it turns out.
I've actually made this recipe with the molasses and it was fantastic! It does smell gross in the jar but it made the ice cream taste great. I think it is one of those things like vanilla extract, tastes gross out of the bottle, but in a recipe it makes the flavor.
Awesome recipe for the home. check out www.guinnessicecream.com. They do about the same thing.alpitat
I made this ice cream following the original recipe, and it was fantastic. I believe the mistake you made was reducing the Guinness/molasses mixture, which the recipe doesn't say to do. Molasses is very easy to burn and gives an off/bitter taste if this happens, which seems like the most likely scenario in your case. Give the recipe another try...you'll be glad you did!
you should try with boddington's
I'm a classically train chef. I graduated culinary school in 2004. I don't fault you at all for trying to switch things up a bit I do that all the time. Sometimes it's just a hit or miss kind of situation. I am pretty certain the culprit was most likely the coconut extract not the molasses, as long as the molasses didn't burn giving it a bitter taste. Guinness and coconut just don't seem like they would lend well to pairing with each other. I made a Guinness ice cream from an Emeril Lagasse recipe, which you can find on Food Network's website. I doubled the Guinness for the boost of flavor and it was simply to die for. This weekend I am going to make it again but switch out the Guinness for Founder's Breakfast Stout.
Happy cooking!
Thanks for posting the full details,its really a good information
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