We All Scream for Ice Beer Cream!
November 2, 2010 9:15 AM
Help a dude with a Cuisinart ice cream maker come up with a recipe for Guiness-butterscotch ice cream.
Were it not in direct violation of the laws of God and man, I would be married to my Cuisinart ice cream maker. I am in lurve with it, and I've been having fun coming up with various Philly-style flavors. For a friend's upcoming birthday, I have gamely offered to attempt any flavor of her choosing, and she has picked Guinness-butterscotch. Sounds good, but I've never really worked with booze or butterscotch before, and I was hoping that the hivemind could give me a nudge in the right direction. MeFi ice creamers, I need you!
Were it not in direct violation of the laws of God and man, I would be married to my Cuisinart ice cream maker. I am in lurve with it, and I've been having fun coming up with various Philly-style flavors. For a friend's upcoming birthday, I have gamely offered to attempt any flavor of her choosing, and she has picked Guinness-butterscotch. Sounds good, but I've never really worked with booze or butterscotch before, and I was hoping that the hivemind could give me a nudge in the right direction. MeFi ice creamers, I need you!
Emeril's Guinness Ice Cream
Exchange the dark chocolate honey for deep rich butterscotch sauce.
damn it, now I want some...
posted by tar0tgr1 at 9:23 AM on November 2, 2010
Exchange the dark chocolate honey for deep rich butterscotch sauce.
damn it, now I want some...
posted by tar0tgr1 at 9:23 AM on November 2, 2010
Greg - 7 ounces of milk chocolate is a lot. Maybe halve it to make the butterscotch more noticeable.
Experimentation clearly called for. Good thing I have 2 canisters in my freezer.
posted by catlet at 9:41 AM on November 2, 2010
Experimentation clearly called for. Good thing I have 2 canisters in my freezer.
posted by catlet at 9:41 AM on November 2, 2010
If you haven't already checked in with the creator of this MeFi Project, I would recommend doing so. He seems to be quite the expert at exotic Philly-style ice cream.
posted by JMOZ at 11:04 AM on November 2, 2010
posted by JMOZ at 11:04 AM on November 2, 2010
I found this recipe for Guinness Ice Cream online a while ago. I've haven't got around to actually trying it, but maybe it's a starting point you can work from. It came from a friend's blog - no idea about the original source. If I just posted your Grandma's secret recipe I apologize.
1 cup water
2 tablespoons cornstarch
1/2 cup sweetened condensed milk
1 1/2 cups evaporated milk
1/4 teaspoon salt
1/2 cup sugar
1/2 cup Guinness stout
In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Add the milks, the salt, and the sugar, heat the mixture over moderately low heat, whisking, for 1 to 2 minutes, or until the sugar is dissolved, and remove the pan from the heat. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. - Makes about 1 quart
posted by COD at 11:14 AM on November 2, 2010
1 cup water
2 tablespoons cornstarch
1/2 cup sweetened condensed milk
1 1/2 cups evaporated milk
1/4 teaspoon salt
1/2 cup sugar
1/2 cup Guinness stout
In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Add the milks, the salt, and the sugar, heat the mixture over moderately low heat, whisking, for 1 to 2 minutes, or until the sugar is dissolved, and remove the pan from the heat. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. - Makes about 1 quart
posted by COD at 11:14 AM on November 2, 2010
My recommendation: Boil down Guinness by half, add to sugar, (add a raw egg to smooth out even though it's Philly) and add broken up Butterfingers.
You've got to try that. I'll bet it will be amazing.
posted by xammerboy at 7:01 PM on November 2, 2010
You've got to try that. I'll bet it will be amazing.
posted by xammerboy at 7:01 PM on November 2, 2010
I would actually go a different route than everyone else -- I would make a thick butterscotch and use it in place of the sugar in an ordinary Guinness recipe. To get it to combine, hit it with the Guinness (pre-warmed) while it's still hot.
posted by novalis_dt at 9:15 PM on November 2, 2010
posted by novalis_dt at 9:15 PM on November 2, 2010
THE RESULT
Ok, I made the ice cream last night. I used the Lebowitz recipe that catlet suggested, with the following changes:
I replaced the chocolate with butterscotch chips, and reduced the amount from 7 ounces down to somewhere in the neighborhood of 5.
I increased the amount of Guinness to about 1.25 cups. I don't have an exact measurement, as we initially put in the .75 cup that the recipe recommended, and then added more to taste.
I had not taken into account that decreasing the volume of butterscotch and increasing the amount of Guinness would thin the ice cream. After churning, I was worried that it was too thin, and that it would ice up upon freezing. This turned out not to be the case, as it was perfect after spending the night in the freezer. The taste is fantastic; the butterscotch still dominates (even reduced as it is), but the Guinness is definitely present and makes a strong showing. I can only guess that Lebowitz is not particularly fond of Guinness, as following his recipe would have left it completely overpowered.
Thanks to all for the help with this. Also thanks to soma lkzx, who offered some good advice in MeMail.
posted by Parasite Unseen at 8:32 AM on November 4, 2010
Ok, I made the ice cream last night. I used the Lebowitz recipe that catlet suggested, with the following changes:
I replaced the chocolate with butterscotch chips, and reduced the amount from 7 ounces down to somewhere in the neighborhood of 5.
I increased the amount of Guinness to about 1.25 cups. I don't have an exact measurement, as we initially put in the .75 cup that the recipe recommended, and then added more to taste.
I had not taken into account that decreasing the volume of butterscotch and increasing the amount of Guinness would thin the ice cream. After churning, I was worried that it was too thin, and that it would ice up upon freezing. This turned out not to be the case, as it was perfect after spending the night in the freezer. The taste is fantastic; the butterscotch still dominates (even reduced as it is), but the Guinness is definitely present and makes a strong showing. I can only guess that Lebowitz is not particularly fond of Guinness, as following his recipe would have left it completely overpowered.
Thanks to all for the help with this. Also thanks to soma lkzx, who offered some good advice in MeMail.
posted by Parasite Unseen at 8:32 AM on November 4, 2010
Making notes in my Lebovitz book right now. Yours sounds even better :)
posted by catlet at 10:00 AM on November 4, 2010
posted by catlet at 10:00 AM on November 4, 2010
This thread is closed to new comments.
Lebovitz's Perfect Scoop is my holy grail of ice cream recipe books.
posted by catlet at 9:20 AM on November 2, 2010