Guinness Honeycomb Ice Cream

No one would guess that this beautiful pale coffee-coloured ice cream contains Guinness if they did not know. Keep them guessing - it is utterly delicious.

by Guinness

Ingredients
Method

Ingredients

- 6 Egg yolks
- 125 g Light muscovado sugar
- 300 ml Single cream
- 150 ml Guinness
- 2 crunchy bars (chopped)

Method

1

Put the egg yolks and sugar in a large heatproof bowl set over a saucepan of simmering water, making sure that the base of the bowl does not touch the water. Stir until the sugar has dissolved, then remove from the heat.

2

Heat the cream and Guinness in a nonstick saucepan to just below boiling point - don't worry if the mixture looks slightly curdled at this point. Pour over the egg yolk and sugar mixture, beating well with a balloon whisk.

3

Return the mixture to the nonstick pan and cook over low heat, stirring constantly, until the custard starts to thicken and coats the back of the spoon. This will take at least 10 minutes and up to 20 minutes.

4

Return the mixture back into the heatproof bowl and leave to cool completely, then stir in the chopped chocolate-covered honeycomb (crunch bars). Turn the ice cream into a shallow plastic container and freeze for 2 hours, then remove it from the freezer and stir well. Return to the freezer until completely frozen.

5

Remove the ice cream from the freezer and leave at room temperature for a few minutes to soften slightly before serving.

Comments & Ratings

More Guinness recipes

	6	Egg Yolks
	125 g	Light Muscovado Sugar
	300 ml	Single Cream
	150 ml	Guinness
	2	Crunchy Bars (chopped)

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Guinness Honeycomb Ice Cream

Ingredients

Method

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Comments & Ratings