Pssssssst. It’s spring. And I’m in New York. And this ice cream has beer in it. And coffee.
I really want to just end this post right there, because that’s all you really need to know. As you read this, I’m spending the end of March and the first few days of spring freezing my butt off in the Big Apple, thus solidifying that I am indeed, a California Girl who doesn’t understand seasons and frosty things unless those frosty things are ice cream.
Which brings me to this cool thang. I meant to share this a couple weeks ago around St. Patrick’s Day, but I was a tad busy stuffing my face with tacos. So here it is now: Guinness-Coffee Ice Cream that is perfect whether the weather is a sunny West Coast 65 or a brisk East Coast 37.
I love ice creams with alcohol in them because (1) They have alcohol in them and (2), alcohol doesn’t freeze, so the resulting product isn’t a block of cold shards but rather a creamy, boozy emulsion of happiness. In this recipe, the coffee gives it an extra jolt that will put a spring in your step and an extra scoop in your bowl.
NYC eats next week!
Guinness Coffee Ice Cream
- 1 cup Guinness (drink the rest!)
- 1 cup whole milk
- 1 cup heavy cream
- 2 Tbsp instant coffee
- 1/3 cup granulated sugar
- 4 egg yolks
- Put the Guinness in a small pot and bring to a simmer. Let cook until reduced to a fourth of the original volume, which will take about 10 minutes. Set aside.
- In a heavy-bottomed saucepan, combine the cream, milk, coffee, and sugar and heat until scalding but not boiling.
- While the milk is heating, whisk together the yolks in a medium bowl and set aside.
- Once the milk mixture is ready, slowly pour a small bit of it into the yolks, stirring constantly and vigorously to prevent the yolks from cooking. Continue the tempering process until the yolks are hot, and then pour everything back into the large saucepan.
- Cook over low heat until the mixture is very thick and coats the back of a wooden spoon, stirring the bottom constantly to prevent curdling.
- Remove from heat and whisk in the Guinness. Pour everything into a clean bowl and let come to room temperature, uncovered.
- Once at room temperature, cover and refrigerate til completely chilled or overnight.
- Churn the mixture according to your ice cream maker’s instructions and serve.