Guinness Ice Cream Recipe

July 24, 2017

Yield: 4 Pints




Guinness Stout - 24 oz
Heavy Cream - 1 liter
Whole Milk - 1 liter
Granulated Sugar - 1 1/2 cups
Vanilla Bean - 2 OR 1 1/2 tbsp Vanilla Essence
Egg Yolks - 12 



  1. Using a large saucepan, simmer Guinness until it's reduced by 3/4. (8 minutes)

  2. Refrigerate for 2-4 hours. 

  3. Using a medium sauce pan, combine cream, milk, sugar and vanilla. 

  4. Bring to a gentle boil and remove from heat.

  5. Set aside.

  6. Whisk egg yolks in a medium bowl. 

  7. Whisk 2 cups of the hot cream mixture into the eggs.

  8. Gradually add the egg mixture to the hot cream. 

  9. Cook over medium to low heat, stirring occasionally until the mixture thickens enough to coat the back of a spoon and reaches 170°F. (5-12 minutes)

  10. Remove from heat and strain through a fine mesh strainer. 

  11. Cover with plastic wrap, pressing down onto the surface.

  12. Refrigerate for 2-4 hours. 

  13. Remove from refrigerator and add Guinness to cream mixture. 

  14. Pour into ice cream maker and follow the manufacturer's instructions. 

  15. Transfer to an airtight container and let freeze for 24 hours before serving. 



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