Inevitably, when I order a pint of Guinness in a bar, someone comments about how the beer “eats like a meal.” Or, at this time of year, that a stout is just too heavy.
I disagree on both counts.
To me, the stout is refreshing and light. Try a pint of ale after sipping a Guinness and you’ll see what I mean. The ale becomes almost sickeningly sweet in comparison.
On a hot Summer day, I can think of nothing better than a cold pint of it.
Of course, if you’re still not convinced that Guinness is light enough to drink at this time of year, there’s always the option of making it into ice cream. Slightly nutty and sweet, this is a treat you don’t want to miss.
And, come to think of it, it’s also the perfect snack on a steamy afternoon such as this one.
Guinness Ice Cream
Adapted from Sunday Suppers at Lucques
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness
2 TBS plus 2 tsp molasses
3 egg yolks
1/3 cup sugar
1 TBS vanilla extract
In a saucepan, whisk the Guinness and molasses together, bring to a boil, then turn off the heat.
In a seperate bowl, whisk together the egg yolks, sugar and vanilla. Whisk a few teaspoons of the warm Guinness mixture into the egg mixture to temper it. Slowly add the rest of the mixture, stirring constantly. Then, add the milk and cream, whisking continuously.
Pour the mixture back into the saucepan, and return it to the stove. Stir it over medium heat, 6-8 minutes, using a rubbber spatula to scrape the sides and bottom of the pan often. The custard will thicken and is done when it coats the back of your spatula.
Chill the mixture in the refrigerator for at least 2 hours.
Once the custard has cooled, process it with an ice cream maker according to the manufacturer’s instructions.
Makes 1 scant quart