Guinness Ice Cream with Dark Chocolate-Honey Sauce

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Rated 4 stars out of 5
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  • Read 11 Reviews
Total Time:
3 hr 10 min
Prep
10 min
Inactive
2 hr 35 min
Cook
25 min
Yield:
1 quart
Level:
Intermediate
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Ingredients

  • 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
  • Dark Chocolate-Honey Sauce, recipe follows

Directions

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.

Dark Chocolate-Honey Sauce:

In a medium saucepan, scald cream and honey medium heat. Remove from the heat. Place the chocolate in a heatproof bowl. Add the hot cream, let sit for 2 minutes, then whisk until smooth. Whisk in the vanilla. Let stand until cool but still pourable. Serve over Guinness ice cream.

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Newest Ratings and Reviews

Read all 11 reviews

  • on May 20, 2012

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    Made the ice cream, but totally spaced making the sauce until too late ... but NO COMPLAINTS!! Everyone who tried this loved it. I served it with a Guinness Chocolate Cake from Nigella Lawson. This is for sure a keeper and I'll make it again.

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  • on June 16, 2011

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    I haven't made this yet... but for all of you who think a chocolate sauce can be made with 2 oz of chocolate instead of 20 you have obviously never made any type of chocolate sauce before (because the result would resemble chocolate milk. The point of a chocolate sauce is to be mostly chocolate with some liquid to keep it as a sauce. And no a good chocolate sauce is not cheep, but that is why it is good.

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  • on October 27, 2010

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    Well, I rated the chocolate sauce at 3 stars, because I had to give it a rating, but I really haven't completed it yet. I need to purchase 18 more ounces of bittersweet chocolate! I made it with the 2 oz., and it was liquid like milk and the color of a gray rain cloud...very unappetizing! Certainly not an ice cream sauce. So, the 20 oz. of chocolate seems correct.

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