Guinness Ice Cream

Guinness Ice Cream

So for the Super Bowl this year I decided to make my Guinness ice cream.  Now, I have made this flavor in the past - it was originally a request for a "Clog-Your-Arteries Party" I attended some time ago.  The original ice cream was pretty good, a smooth vanilla flavor with more of a light Guinness after taste.  However, this time I wanted more of that Guinness flavor, so I made it with two cans of Guinness (as opposed to just one).  I also added about 1/3 cup brown sugar to get more of the brown coloring (last time it came out just slightly off white).  The result was definitely a BEER flavored ice cream.  The beer lovers really liked it, those who weren't as fond of beer, obviously weren't fans.  The malty-ness definitely comes through.  Because I used two cans I got more of an ice-y consistency than I normally like, but that happens any time you add more liquid to the heavy cream base.  Overall, I'm calling this one a success!!

Ingredients:

4 cups Heavy Cream

2 cups Sugar

1/3 cup Brown Sugar (just for color)

6 Egg Yolks

1 tsp Vanilla

2 cans Guinness Beer

Make vanilla base as normal - combine heavy cream, sugar, egg yolks, and vanilla.  Stir on low heat for about 15 minutes, until base is warm (specifically 165 degrees) just enough to warm the egg yolks, but you don't want scrambled eggs.  Afterwards I poured my base in the ice cream container then stirred in two cans of Guinness.  Cool completely in fridge, then churn according to your ice cream makers directions!  If you're a beer lover - I think you'll really enjoy this one!

Kiwi Ice Cream

 Kiwi Ice Cream

So at work, for Christmas, one of our tow truck drivers brought us a box of kiwis.  I guess he does this ever year, and needless to say, for the most part they go to waste.  So after two days racking my brain trying to figure out what on earth I could make using kiwi's, the light bulb (duh!) finally went on.  I could make the thing I always make - ice cream!

4 cups Heavy Cream
3 cups Sugar (2 cups for the base - one for the kiwi mixture)
6 Egg Yolks
Approximately 20(ish) Kiwi's

I blended the kiwi pieces in a blender, get it nice and smooth.  Don't worry about the seeds - they are totally edible.  Add the extra cup of sugar to this.  You may need more than that.  My ice cream was quite tart. So I either needed to add more sugar to the kiwi mixture or another suggestion was to add strawberries.  Next year with the box of kiwis maybe I'll make Kiwi Strawberry ice cream. 

Note: With fruit based ice creams, I make and cook the base on it's own (heavy cream, sugar, egg yolks).  I combine the base and fruit mixture in the container for cooling - that way the fruit doesn't get cooked.

Another Note:  When making fruit ice cream, due to the juice, you loose some of the creamy texture. 

Gingersnap Ice Cream

Gingersnap Ice Cream

So for Christmas, I wanted to do something festive.  I through around some different ideas but settled on gingersnap.  Honestly, not my favorite cookie - but the ice cream was delicious!

Ingredients:

4 cups Heavy Cream

1 1/4 cup Sugar

3/4 cup Brown Sugar

6 Egg Yolks

4 tbs Molasses

1 tbs ground ginger
2 tsp cinnamon
1 tsp nutmeg

Crushed Gingersnap cookies

To be honest, I was very hesitant with this recipe.  I've never used molasses before, I wasn't super convinced it would get that gingersnap flavor.  That is so not an issue - tasted pretty fantastic! What can I say, I impressed myself on this one!