Jameson Ice Cream

I figured this would make a suitable follow up for the Guinness Ice Cream.

Jameson Ice Cream

100 ml (3 1/2 fl oz) Jameson Irish Whiskey
140 ml (1/4 pint) full-fat milk
285 ml (1/2 pint) double cream
6 medium egg yolks
55 g (2oz) clear honey

1. Heat a heavy-bottomed saucepan. Add 75 ml (2 3/4 fl oz) of the whisky and flame to burn off the alcohol. Once the flames have died down, stir in the milk and cream. While this is coming to a boil, whisk the egg yolks and honey together with a standing or handheld mixer until they have doubled in size and become fluffy.

2. Take the milk and cream off the heat and pour half onto the egg yolks. Whisk until combined, then put to one side.

3. Put the remainder of the milk and cream back onto the heat and, when it is boiling, add the egg mixture, turn down the heat and whisk constantly for approximately 1 minute.

4. Pour into a large bowl to lower the mixture's temperature and stir in the last 25 ml (3/4 fl oz) whiskey. Cover and chill.

5. Once thoroughly cool, churn in an ice-cream machine. Alternatively, pour into a freezerproof container, put in the freezer and beat every 20 minutes until set

Best served with Coke as a float, melted into coffee, or plain.

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Guinness Stout Ice Cream

Ingredients needed:

• 12 ounces Guinness stout
• 2 cups heavy cream
• 2 cups whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split in half lengthwise
• 6 egg yolks
  

In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes.

Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from refrigerator and add the Guinness reduction, whisking until well blended. Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

Yield: 1 quart

Mind you this recipe came from Emeril, which proves I'm not entirely nuts to think it sounds good, who recommends serving it with a dark chocolate honey sauce. I'm not so sure about that whole ruining Guinness with dark chocolate thing.

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