Ice Cream/Frozen Desserts

Guinness Ice Cream + 5 Things to Do with It

August 18, 2014

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.

Guinness Ice Cream

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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

  1. Make a sundae with ripe strawberries (or a cherry on top), with or without chocolate sauce.
  2. Try an affogatoPour a shot of espresso over a scoop of Guinness ice cream. 
  3. Make a float with more Guinness (or a combo of Guinness and Champagne).
  4. Two ways: Make Guinness ice cream and Guinness granita and serve together.
  5. Make an ice cream soda: Stir a little chocolate syrup and soda water in the bottom of a tall glass, top with a scoop of Guinness ice cream and fill with soda.

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

See the full recipe (and save it and print it) here.

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


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My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).