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Bring one 15-ounce can Guinness or other stout beer and 1/2 cup sugar to a simmer in a saucepan over low heat and cook until syrupy, about 40 minutes. Whisk in 3 tablespoons diced cold butter. Drizzle the Guinness caramel over vanilla or butter pecan ice cream and serve with shortbread cookies.
Photograph by Marcus Nilsson
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By Nadinecoq
Orlando, FL
on July 14, 2011
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I love Guinness,I love Ice Cream...perfect combination~
By BourgeoisCountr...
The World
on March 24, 2011
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I think this turned out great, but to me the ratios were off a bit. I needed a lot for an event, so I used 4 cans of Guinness, 3 cups of sugar, 1 stick of butter, and I also added 1.5 tsp. salt. It tasted terrific. First you get the flavor of slightly salted caramel, but then the Guinness flavor kicks in and gives you that rich, slightly bitter distinctly "Guinness" finish.
If I were making this with a single can of Guinness, I'd up the sugar to 3/4 cup which helps with the aftertaste, reduce the butter a smidge to 2T instead of 3, and add a sprinkle of salt. In fact, I might even cut back the butter to 1 or 1.5T.
By Cook's Cuisine
Bozeman, Montana
on March 21, 2011
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I made this for St. Patty's Day to go with the St. Patrick's Linguine. The taste was fine, but it never really did thicken in to a syrup consistency. I had it on simmer for more than an hour. I finally gave up and poured it over Vanilla Bean ice cream. It tasted great! Something is not right with the recipe though and needs to be adjusted.
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