Guinness and Graham Ice Cream

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It finally came. My Coolhaus ice cream cookbook. Filled with insanely delicious looking flavors (like Whiskey and Lucky Charms, Chicken and Waffles, or how about Blueberry Cobbler), the book was beautiful and colorful and just perfect for the start of summer. Of course I had to try a flavor right away, and after talking to the company’s CEO Natasha Case, she suggested a few, with Guinness ice cream sticking to my psyche. So there I went, to the store, buying a 6 pack and creams, and got home to making my take on Coolhaus’ creation.

Behold, Guinness ice cream with hunks of chocolate covered Graham cracker.

It was so good. I say was, because in two days and countless friends coming through my apartment, the tub of treats is gone. But I bring the recipe to you here for you to make yourself.

Ice cream takes time; the base should set and chill for a day before you add it to a mixer, so remember to prepare accordingly. In the book, the plain base is as such:

2 cups whole milk
2 cups heavy cream
1 1/4 cups granulated sugar
8 large egg yolks

Coolhaus also asks for a bit of instant coffee to add to your mix in order to amp up the Guinness flavor in your recipe. But I chose to forgo the coffee and play around with the dark and smokey flavor profiling in my own way. For my ice cream, instead of granulated sugar I used dark brown sugar to incorporate the rich molasas as a compliment to the beer. Here is my base:

2 cups whole milk
2 cups heavy cream
1 1/2 cups dark brown sugar, non packed
8 large egg yolks

Once you have the base down, you can play around with the flavor profile. Here is the recope for Guinness Chocolate Chip Ice Cream from the Coolhaus cookbook:

1⁄4 cup Guinness Extra Stout
1 1⁄2 teaspoons instant coffee powder (such as Folgers)
1⁄4 teaspoon kosher salt
1⁄4 teaspoon natural vanilla extract
Plain Custard Base (recipe above)
1⁄2 cup semisweet chocolate chips

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I did something different than their Guinness take, and chose to add a chunky note to my sweet treat. For this recipe, here are the following ingredients:

1 cup Guinness Extra Stout
1⁄4 teaspoon kosher salt
1⁄4 teaspoon natural vanilla extract
Plain Custard Base (recipe above)
3 dark chocolate covered Graham crackers, broken into pieces

Here is my full list of ingredients for this particular ice cream:

2 cups whole milk
2 cups heavy cream
1 1/2 cups dark brown sugar, non packed
8 large egg yolks
1 cup Guinness Extra Stout
1⁄4 teaspoon kosher salt
1⁄4 teaspoon natural vanilla extract
Plain Custard Base (recipe above)
3 dark chocolate covered Graham crackers, broken into pieces

Let’s begin, shall we….

Remember to place your bowl for the mixer in the freezer for a full 24 hours before adding anything to it. The first step is to start the base.

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In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.

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Meanwhile, whisk  your 8 egg yolks and the remaining sugar for about 1 minute. The mixture should come out smooth.

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When cream mixture just comes to a boil, whisk and remove from heat. Let settle for 1 minute. Then, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended. You want to be patient with this so you don’t end up with scrambled eggs.

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Return the pan to stovetop over low heat with the remaining milk and cream mixture. Now, while whisking consistently, stream the yolk-cream mixture back into pan.

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With a wooden spoon, continue stirring about 2 minutes. Do not heat above medium low or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising but not boiling. If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.

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Pour base into a clean airtight container and refrigerate for 12 to 24 hours before using (use within 3 to 5 days).

Once the base has cooled, it’s time to add the extra ingredients. Add Guinness, coffee, salt, and vanilla to base. Stir until it is all incorporated.

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Turn on your ice cream maker and pour into the machine according to the instructions for the maker. Do not overfill or the ice cream will not freeze.

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Churn until the mixture starts to look like soft serve. Toss in the broken up Graham crackers and churn for about 30 more seconds.

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Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving. Scoop it out and enjoy!

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