02 April 2008
my first vanilla bean.
For as long as I can remember, I have wanted to find a reason to use a vanilla bean. I watched in envy as food network chefs split the bean and scraped out the seeds to make something really tasty. But I just never found a reason to use one. I didn't have an ice cream maker until recently, so there was no vanilla ice cream to be made. And I just never really had a recipe that required the skinny, little bean. Until now.
Hooray! It's Guinness Ice Cream Day!
I will say, that this ice cream turned out much better than my last attempt. The flavor was great. Like fabulous vanilla ice cream with a hint of the Guinness sharpness. Like a Guinness float! Yum! The perfect treat for St. Paddy's Day.
Guinness Ice Cream
adapted from Emeril Lagasse on foodtv.com
1 can Guinness stout
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
1 vanilla bean, split in half lengthwise
6 egg yolks
In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes. Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
Remove from refrigerator and add the Guinness reduction, whisking until well blended. Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.