Guinness Ice Cream

School starts next week.

Let me repeat that, school starts next week… NEXT WEEK!

Some people are already in school. This is crazy to me, this summer just went by so fast. Whether you’re a parent or a student this has to be shocking to you all as well. And to put it another way, there’s only 4 more months left in 2013. Yeah.

Oh how time flies by.

I am very excited to be going back to school though, I mean, I’m going to culinary school. Who wouldn’t be excited about doing that? I can also officially say I am a full time college student now as well, instead of going through a whole long story trying to explain early college start and being homeschooled. Ohyeah, I’m legit now.

I could try and blame my lack of posts this past week on the fact that school does start next week but I don’t roll like that, lyin’ to people and all. I will be completely honest, I’ve just been lazy and in a bad mood.

Yup. I have no excuses. But not ya’ll know.

Anyway, I thought this would be the perfect time to post this Guinness ice cream recipe, since as far as I’m concerned, summer ends when school starts. So, for the weekend before school, why not make this?
Although I wouldn’t give this to kids, I would say make this batch of ice cream just for yourselves. Another summer survived and now the kids are back at it to totally study and become such brilliant little scientists and not goof off.  You deserve it.

Enjoy!

Guinness Ice Cream

(Recipe adapted from Food and Wine)

Ingredients

 

1 1/2 cups Guinness

1/2 cup Baileys Irish Cream

2 cups heavy cream

1 3/4 cups whole milk

15 large egg yolks

1 cup granulated sugar

1/2 cup heavy cream

1 tbls whiskey

3/4 cup chocolate chips

salt

potato chips

Directions

In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.

Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil. Pour the custard into a medium bowl set in a large bowl filled with ice water. Let stand until the custard is cold, stirring occasionally, about 30 minutes.

Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions (this may have to be done in 2 batches). Pack the ice cream into an airtight container and freeze until firm, about 4 hours.


To make the potato chip fudge, combine heavy cream and whiskey in a medium saucepan, cook over medium heat until simmering. Turn off heat and add in chocolate chips, stirring until completely melted. Let cool for about 5 minutes then pour onto a baking sheet lined with foil. Spread out evenly, sprinkle with salt and potato chips and place in the fridge until ready to use.

 

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