Hello omnivores, herbivores, and carnivores!
Today, I give you a recipe that I cannot call original. But, I can tell you how to make it. Guinness Extra Stout Ice Cream! Or for those of us unequipped with an ice cream maker, Guinness Extra Stout Shakes.
Nummmmmy!
We start with a basic recipe for creme anglaise, which will provide you with a good vanilla ice cream as your base. (If you are not making the ice cream, but instead the shake, buy the best quality vanilla ice cream that you can afford. It does make a difference.)
Crème Anglaise
1 liter of whole milk
12 egg yolks
250 grams of granulated sugar
1 vanilla bean
The milk goes into a large saucepot (3 quarts, smallest). Add half of the sugar and whisk, just to mix. Put the saucepot over medium-high heat. Flatten your vanilla bean with the backside of a knife blade.
Now slit the bean open and scrape the seeds out. Add the seeds to your egg yolks and the bean to your saucepot of milk. Whisk the rest of your sugar into the yolks (do this quickly, for if you let the sugar sit on the yolks they will burn) and vanilla bean seeds.
Have two clean bowls ready. One with ice water, the other to sit over the ice water. When milk comes to a full boil (looks like it's about to foam over the edge of the saucepot), pour it into the egg yolk mixture, while whisking. Whisk until mixed and then pour back to saucepot (don't even think of skipping that step! If you throw the yolks right into the pot you'll just have some fancy scrambled eggs that are too sweet). Reduce the heat to low and stir with a wooden spoon. Stir fairly constant for if you don't the mixture will burn and make a mess!
Now the trick is to get the right consistency. We're looking for what is called nappe. Nappe means that it should coat the back of the spoon and when a finger is drawn across the spoon's back, it leaves a trail that the liquid above does not drip down into. Follow me? Lord, I hope so or you'll ruin this. Now, where was I? Oh yeah.
When you reach nappe consistency you'll want to pour the crème through the finest sieve that you have, into the bowl that's over the ice water (if you have a china cap, now is the time to use it!). Let cool to room temperature.
Once at room temperature, add 12ounces of Guinness Extra Stout and whisk to incorporate. Now just follow your ice cream maker's manufacturer's directions and you're set!
And for those opting for a shake, that's a bit easier.
Try:
2 cups of vanilla ice cream
1/2 cup whole milk
1/2 cup Guinness Extra Stout
Put that all in a blender and mix to desired consistency. Et voila! C'est fini!
The above recipe is not a practical joke. I do hope you enjoy it. Please, write with any questions, comments, or requests about/for/of food and I may just reply!
Yours in butterfat,
Hermione
