Sarah's Brown Bread and Guinness Ice Cream
By Sarah Butler
2 people
0 minutes
180 minutes
Ingredients
- 70 g Brown Bread blitzed into crumbs
- 70 g Dark Brown Sugar
- 270 ml Double Cream
- 5 - Egg Yolks
- 270 ml Full Fat Milk
- 300 ml Guinness
- 140 g Sugar
To Serve
-
1
spray
Whipping Cream
-
50
g
mixed nuts
chopped
Method
-
Place your ice cream machine on pre cool to ensure it is cooled and ready for mixture.
-
Pour 300ml Guinness into a saucepan and simmer until it reduces to 100ml, allow to cool.
-
Whisk the egg yolks and sugar together until pale and creamy in a large bowl.Warm the milk in a saucepan.
-
Add warm milk to the egg yolks and sugar in one continuous stream while whisking. Pour mixture into a saucepan and simmer for 2-3 minutes, or 75C if you have a thermometer. Be very careful not to over-heat or the eggs will scramble.
-
Place this mixture aside to cool completely while you finish the recipe.
-
Whisk the cream in a bowl until soft peaks form and set aside.
- Blitz the brown bread into fine crumbs and set aside.
-
Add 2 tbsp of the reduced Guinness to the brown sugar in a saucepan and heat until the sugar has completely dissolved. Add the sugar mixture to the breadcrumbs and mix to incorporate ingredients.
-
Place the sugar bread crumbs on a baking tray and bake at 180C fan for 20 minutes until crunchy and golden. Place breadcrumbs into a bag and crush to small pieces, not too fine but not too large either.
-
To the cooled milk mixture, add the sugar breadcrumbs. Pour in the cooled reduced Guinness. Followed by the whipped cream, gently fold this in. Pour the mixture into the ice cream machine and churn until it is thick and creamy like ice cream.
-
Most ice cream machines will have a setting for “Ice Cream” and once set at this, the machine will stop once the correct consistency is achieved. I churned mine for 1.5hr and then poured into a chilled container. Place in the freezer overnight to chill completely. I served with chopped mixed nuts and some whipped cream.
If you don’t have an ice cream machine, freeze mixture in a container for 45 minutes.
1. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula.
2. Return to the freezer.
3. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing.
4. If you have a hand-mixer or blender, use one of those.
5. Repeat this process for 2 to 3 hours, or until frozen
