Home Made Guinness Ice Cream Bar Recipe for St.Patricks Day

March 14, 2019

Home Made Guinness Ice Cream Bar Recipe for St.Patricks Day

I love a pint of Guinness especially on Paddy’s Day because weirdly it tastes better than any other day. I know a lot of you do not understand the love the rest of us have for stout, so if you are feeling a little Irish tomorrow and want to partake I have a delicious suggestion, Guinness Ice Cream Bars. Not convinced? Just try it, no need for an ice cream machine I did it by hand.

For the ice cream I used Emeril Lagasse recipe for the Food Network but instead of making the sauce I turned the ice cream into bars coated with dark chocolate and nuts.

What you’ll need:

12 ounces Guinness stout
 2 cups whipping cream
 2 cups whole milk
 ¾ cup granulated sugar
 1 vanilla bean, split in half lengthwise
 6 egg yolks
 ¼ cup condensed milk-if making without an ice cream machine
 100 gram bar of dark chocolate
 50 grams toasted almond slices or hazelnuts

In a large saucepan, simmer the Guinness until reduced by ¾ in volume, it takes 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, it should only take about 5 minutes or less keep a close eye on it. 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 and condensed milk(if making without an ice cream machine), 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.

Or, if making without an ice cream machine

Pour your mixture into a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer and place into the freezer.

After forty-five minutes, open the door and check it.

As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results.

But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.

If you wish to make them into bars then when the mixture is looking quite thick pour into ice lolly moulds (available at Ikea, grocery stores or online) and leave to freeze solid.

Otherwise keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.

When your bars have frozen then you can coat with the chocolate.

Break up your chocolate in to a heat proof bowl and place over a pan of boiling water. The bowl should sit tightly to the pots rim and above the water.

Make sure the water does not touch the bottom of your bowl.

Stir occasional while it melts, once melted leave the melted chocolate to return to room temperature.

While you are waiting prepare your almonds or hazelnuts, place them on a baking sheet in an oven preheated to 170C for 10 minutes checking an stirring to make sure they do not burn.

Remove and leave to cool.

Place some parchment or baking paper on a baking tray or something similar that will fit in your freezer.

When your chocolate has cooled pour into a mug or similar size container so you can dip your bar and cover the surface in chocolate.

Sprinkle immediate with your nuts then place on parchment and return to the freezer.

Leave the chocolate to set then enjoy.

Happy Patrick’s Day to you all, may the luck of the Irish be with you on this tasty adventure.

Shown with our Bunting Table Linens in Olive Green




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