Guinness Photo: Brenda C Hill
This is a good week to revive one of the most popular recipes from our book, Our Love Affairs with Food & Travel. It is so easy and delicious, especially since spring has sprung early this year. There is nothing like a new adventure with ice cream.
Beer Ice Cream
Ingredients:
6 eggs
1 tbsp dark amber honey
3.5 ounces of sugar
2 generous cups dark beer, we use Guinness
.5 cup fresh cream
Method:
Separate eggs.
Mix yolks with with honey and sugar until creamy.
Boil the beer.
Quickly mix 1 ladle of beer with the egg yolk mixture and put into remaining beer.
Heat to 175 F. Do not overheat or eggs will set.
Put the pot in cold water to allow cooling.
Stir in cream and freeze in an ice-cream container.
Tips:
I served this Irish style beer ice cream after a simple supper of roast chicken. Since I already had the Guinness and honey handy, I basted the chicken with beer and honey for a rich, golden, crispy skin. A mug of dark beer was the ideal pairing.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
