Every week, baking expert Alice Medrich is going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.
Today: The black stuff pairs perfectly with a rich ice cream base to make a boozy treat.
What’s that old joke about wanting egg in your beer? Well, it’s no joke here -- a rich, eggy ice cream base is the perfect partner for Guinness. You can substitute other beers that are rich and malty, or lighter pale ales, pilsners, or lagers, for the Guinness. Try a Belgian Dubbel or Tripel. Hoppy, bitter beers and IPAs are not the best choice here, even if you otherwise love them. Check my list of beers for ice cream floats for more ideas. If it’s good for a float, it should be great as an ice cream.
5 Things to Do with Your Guinness Ice Cream
Makes about 3 cups
1 cup heavy cream
1/2 cup sugar, scant
1/8 teaspoon salt
4 large egg yolks
One 11- to 12-ounce bottle of Guinness
Get excited about Alice's forthcoming book Flavor Flours: nearly 125 recipes -- from Double Oatmeal Cookies to Buckwheat Gingerbread -- made with wheat flour alternatives like rice flour, oat flour, corn flour, sorghum flour, and teff (not only because they're gluten-free, but for an extra dimension of flavor, too).
Photo by Mark Weinberg