Guinness Sundaes

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I love Guinness,I love Ice Cream...perfect combination~

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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.

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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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Bad, Bad, Bad, I am a Guinness lover. I love every thing about Guinness. I made cornbeef and gabbage with it, but this was by far the worst thing I ever made with it. I cooked it for correct amount of time. I love guinness and didn't find a bit of taste with it. This recibe succcccccccccccccccckkkkkkkkkkkkkkkkkkkkkkks. lose it

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Don't use Guiness extra stout. It ended up gross.

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We love this and make it all year long. It takes forever to reduce so be patient and don't forget to add the butter at the end. I don't know about the flavor of ice creams because we have only used vanilla. Oh and you don't have to like Guinness.

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We tried this recipe this weekend & it was just so so. We tried it over butter pecan & we felt like there was a funny after taste to it. We are going to try the remainder of this syrup over vanilla just to make sure tonight but I don't think we would make this one again.