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Feb 21, 2017 6:38am

Julia Usher baking in her home kitchen
Blog Recipes and Tips From Julia Usher

Baliey’s Irish Ice Cream with Guinness Stout Caramel Ripple and Syrup

Looking for a perfect St. Patty’s Day dessert? Well then, this recipe is your lucky charm! There’s nothing much easier or tastier than my Bailey’s Irish Cream Ice Cream with two sumptuous sidekicks made from Guinness Stout beer. Go Irish! (For a video version of this tutorial, click here or on the link below.)

Yield: About 3 cups ice cream base, more once churned! Plus, plenty of caramel ripple and syrup.

Prep Talk: Be sure to read the instructions for your particular ice cream/sorbet maker before you start. I use a 1 1/2-quart Cuisinart model with a bin that must be frozen until the cooling agent inside is completely solid, typically overnight. Don’t rush this step; if the bin isn’t completely solid, your ice cream will never freeze. Also thoroughly chill the ice cream base before attempting to churn it. If the base is too warm to start, it can thaw your freezer bin, again preventing the freezing of the ice cream. As for the sidekicks: The caramel ripple should be made and cooled completely before churning the ice cream. This way, it will be at the right temperature when you need it. Same holds true for the syrup.

Ingredients:

For the ice cream:

  • 1 1/2 cups (12 ounces) heavy cream
  • 1 1/2 cups (12 ounces) whole milk
  • 4 large egg yolks, chalazae (white protein globules attached to yolk) removed and yolks lightly beaten
  • 3/4 cup plus 2 tablespoons up to 1 cup granulated sugar, sweeten to taste (though avoid more than 1 cup sugar, as excess sugar inhibits freezing)
  • 4 tablespoons Bailey’s Irish Cream, divided
  • 2 teaspoons pure vanilla extract

For the caramel ripple (optional):

  • 1/3 cup (2 2/3 ounces) Guinness stout or other dry Irish stout beer
  • 2 cups granulated sugar
  • 1/2 teaspoon strained lemon juice
  • 2 tablespoons light corn syrup
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 1/2 cups (12 ounces) heavy cream

For the syrup (optional):

  • 1 1 /2 cups (12 ounces) Guinness stout or other dry Irish stout beer
  • 1 cup firmly packed light brown sugar

Ice Cream Method:

1 | Mix and cook the base. Whisk together the cream, milk, and egg yolks in a medium bowl or, better yet, directly in a medium (3-quart) non-reactive* saucepan. (*Avoid un-coated aluminum or copper pans, as they can impart a metallic taste to the mixture. Stainless steel or coated enamel pans are considered “non-reactive”.)

Whisk in the sugar (I usually use the lesser amount) and 2 tablespoons Bailey’s Irish Cream. Place the mixture over medium-high heat and bring to the scalding point, or about 185°F. To prevent the eggs from curdling, stir regularly in a figure-eight pattern throughout the cooking process. When done, the mixture will have thickened slightly (enough to lightly coat the back of a spoon); it should also be steaming. However, do not boil the mixture, or the eggs can cook, leaving behind chewy egg chunk-lets in your ice cream.(Yick!)

To remove any cooked egg or other particles, of which there are invariably a few, immediately strain the mixture over an ice bath (to stop the cooking process) into a large bowl. Add the remaining Bailey’s and the vanilla extract; then cover flush with plastic wrap to prevent a skin from forming. Let the mixture come to room temperature. Set in the fridge and chill completely, at least a few hours.

2 | Freeze the ice cream base. Pour the chilled base into the frozen chamber of your ice cream/sorbet maker, and churn according to the manufacturer’s instructions. The ice cream will nearly double in volume (and lighten in color) as it churns so be sure to leave spare room at the top. With my Cuisinart, I typically churn no longer than 20 to 30 minutes, after which point the ice cream rarely gets any firmer because the freezer bin starts to warm up.

Immediately after churning, the ice cream will be rather soft (second photo). For a more scoop-able consistency, wrap the bin tightly with plastic wrap and/or foil and place it in the freezer for another 2 to 3 hours. But before you do, stir in any cooled caramel if you’re going for a rippled effect. It’s much easier to do this when the ice cream is at this soft stage. In fact, it’s pretty darn impossible to do it after additional freezing.

3 | Serve it forth. Scoop the ice cream and serve it straight up. Or for added Irish cheer, smother it with more caramel or the Guinness syrup, or both!

Caramel Ripple Method:

1 | Mix and cook the caramel, partially. Whisk together the first four ingredients directly in a medium (3-quart) non-reactive saucepan. Don’t be surprised if the mixture is thick and sludgy; that’s the way it’s supposed to look. And never omit the corn syrup and lemon juice, as small as their quantities may seem. They help to keep the caramel from crystallizing while cooking, which can sometimes happen with over-stirring.

Place the pan over medium to medium-high heat and bring the mixture to a boil, stirring only if needed to keep it from bubbling over or scorching on the bottom. (Again, it’s best to stir as little as possible to avoid crystallization.) The mixture will be quite foamy due to the addition of the beer (in lieu of the water in traditional caramel sauce), so you will likely have to reduce the heat to medium after the boiling starts to prevent boiling over. Cook about 10 to 12 minutes or until the mixture (now almost all foam) reaches about 255°F to 260°F in the center, and the foam has turned from a creamy white to a medium caramel color. Note: The color of the mixture can be hard to gauge since it’s so foamy, so it’s always best to test the temperature with a candy thermometer before moving on.

2 | Add the remaining ingredients and cook again. Remove the pan from the heat, add the butter, and gradually (and I mean GRADUALLY) add the cream. (Cream, especially if cold from the fridge, can cause sudden spattering and steaming if added too rapidly to the hot syrup.) Gently whisk until the butter is melted. Return the pan to medium to medium-high heat, and continue to boil another 12 to 15 minutes until the mixture is a light to medium caramel color again and/or registers about 225°F. (I cook the mixture twice because it’s easier to gauge color once the cream has been added. After this point, the mixture won’t be as foamy when it’s boiling, but you’ll probably still need to reduce the heat to medium to prevent boiling over.)

3 | Turn the caramel into a clean bowl and cool it completely before rippling into the ice cream. As it cools, it will set up to a very thick, almost paste-like consistency (fourth photo, left spoon), perfect for rippling. If you’d prefer to serve it as a sauce over the ice cream, simply warm it up in a saucepan over low heat until it starts to flow (fourth photo, right spoon). Again, stir only as needed to avoid crystallization. Store at room temperature with the surface covered flush with plastic wrap.

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From Spain many thanks.

By Carmen Lopez de Sole Martin on March 08, 2014

Hi, Carmen! You are most welcome. Thank you for visiting my site. I hope you return!

By Julia M Usher on March 08, 2014