When I drink beer while eating ice cream, I’m never sure if the strange looks I get from people are because they think it’ll taste disgusting or because they think I’ll get sick — or both. So when I heard about beer ice cream, well, how could anyone say drinking beer with ice cream was bad if it was beer ice cream? And if you’re gonna make beer ice cream, is there really any other choice than Guinness? No, of course not. So here’s my first attempt.
Guinness Ice Cream
1 cup plus 1 tablespoon sugar
1 cup heavy cream
1 cup whole milk
1 cup Guinness draught from a can
1/2 teaspoon vanilla
2 tablespoons cocoa powder
pinch of salt
Makes about one quart
Use the basic mixing instructions from my Sweet Cream Base  post, then add the Guinness, vanilla, cocoa, and salt. Before you put it into the machine to churn it, taste it and see what you think. Then taste it a couple more times. This recipe can probably be made a lot of different ways depending on how much you want to taste the Guinness. I threw in a bit of vanilla and a bit of cocoa to try to balance things a bit, but your perfect balance might be different from mine. If it’s too bitter, add sugar. If you think you might want a lot of Guinness flavor, maybe use less cocoa. Get it right before you churn it, since it won’t change all that much after it’s frozen. Of course, if you drink the rest of the can, plus another before it finishes churning, you might assure yourself of a more positive outcome.
And if ever there was a time to try a beer float, well, the time is now. Cheers!