'Tis the season for all things Emerald Isle. If you are a regular around here, you've probably had that point sufficiently (and hopefully deliciously) hammered home. So let me make another excuse to open some Guinness... and eat ice cream with chopped Heath bars in it. Got your attention? Eat a couple spoonfuls of this wonderful concoction and your focus will split apart, then swirl back together while you try to figure out just what flavors you are tasting. There is a coffee essence. But wait---there is no coffee in the recipe. Where does it come from? Pour a Guinness (or a Jameson) and ponder for a while. Then have some more ice cream☺.
Looking for more sweets with an Irish twist? Here are some links from the archives...
Guinness Ice Cream with Chocolate Covered Toffee Bits
makes about 1 quart, serves 4
6 extra large egg yolks
1/2 cup firmly packed light brown sugar
1/2 cup plus 2 Tablespoons whole milk
1/2 cup plus 2 Tablespoons heavy cream
2/3 cup Guinness stout
Pinch of kosher salt
2 (1.4-ounce) Heath Bars, chopped into bite-size pieces
In a medium saucepan, warm the milk, cream, Guinness, and salt. In a medium bowl, whisk together the egg yolks and brown sugar. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to temper the yolks. Pour the warmed egg yolk mixture back into the saucepan. Stir the mixture over medium heat with a heatproof spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula. Pour the custard through a fine-mesh sieve set over a bowl. Set over an ice bath and stir until cool. Cover and refrigerate the mixture until thoroughly chilled, several hours or overnight. Freeze it in an ice cream maker according to the manufacturer's instructions. At the end of the churning cycle, add the chopped candy bar pieces and churn just until combined. Transfer the mixture to a freezer-safe container and freeze until firm. Enjoy!
Source: Adapted from Guinness by Paul Hartley and Jane Birch