What’s that old joke about wanting egg in your beer? 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 IPA 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. —Alice Medrich
Place a strainer over a medium sized bowl and set it near the stove, for the finished ice cream base.
In a medium saucepan, combine the cream, sugar, and salt and bring to a simmer over medium heat.
Meanwhile, in a medium bowl, whisk the egg yolks to break them up. Whisking constantly, pour the hot cream mixture slowly over the egg yolks. Scrape the mixture back into the saucepan and cook over medium heat, stirring constantly until the mixture thickens slightly and registers 175° to 180° F on the thermometer. Strain the custard, to remove any bits of cooked egg, into the clean bowl. Stir in the Guinness.
Refrigerate for at least 4 hours. Freeze according to instructions for your ice cream maker.
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 Craftsy.com, 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!).