Guinness Stout Ice Cream
Updated Oct. 26, 2022
- Total Time
- 15 minutes, plus 3 hours' freezing
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons cornstarch
- 1cup water
- ½cup sweetened condensed milk
- 1½cups evaporated milk
- ÂĽteaspoon salt
- 2cups sugar
- ½cup Guinness stout
Nutritional analysis per serving (10 servings)
266 calories; 4 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 0 grams dietary fiber; 52 grams sugars; 4 grams protein; 120 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy saucepan, dissolve the cornstarch in the water and cook, stirring constantly with a wire whisk, over medium heat until the mixture thickens slightly, about 2 minutes.
- Step 2
Reduce the heat to low and stir in both milks, salt and sugar. Cook, stirring, until the sugar is completely dissolved, about 1 to 2 minutes.
- Step 3
Remove from the heat and let cool. Stir in the stout and pour into a freezer-proof bowl and place in the freezer.
- Step 4
When the mixture starts to set, about 45 minutes to 1 hour, remove from the freezer and whip well. Return the mixture to the freezer and allow to freeze through, about 2 hours.
Private Notes
Comments
Zero stars. I made this precisely according to the recipe and it never froze properly. TWENTY hours in the freezer and it was still almost slushy. After 3 hours, as the recipe claims....totally liquid. After an hour in a Cuisinart ice cream maker.....totally liquid. Maybe there is too much stout in the recipe - alcohol retards freezing. Or too much sugar? It tasted great, but to call it ice cream is absurd. Please rework this recipe and post the updated version. As written, I say stay away.
I made this a number of times back when the Times first published the recipe in May 1991. It's a good dessert after chili con carne, somehow reminiscent of flan, and accompanied by polvorones. I made it again the other day, thirty years later, and found it way too sweet. Will cut the sugar by half next time. An automatic ice cream maker works fine.
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