I read a lot of recipes for Guinness Ice Cream that calls for Guinness
Stout. I may be splitting hairs on this but is that the Guinness Extra
Stout that comes in the 12 ounce bottles or is it the Stout that comes
in the can. My sense it that it would be the Extra Stout but the
recipes aren't clear. Someone must know. And if you could point me to
very good recipe, that you have tried, I'd appreciate that too.

Steve Wertz wrote:
> On 8 Aug 2006 17:12:27 -0700, wrote:
>
> > recipes aren't clear. Someone must know. And if you could point me to
> > very good recipe, that you have tried, I'd appreciate that too.

I'm not a beer drinker but people like the Guiness icecream at Conor
O'Neill's; I'm sure they'll let you in on the secret. URL is
http://www.conoroneills.com

HTH --Stephanie

Steve Wertz wrote:
> On 8 Aug 2006 17:12:27 -0700, wrote:
>
> > recipes aren't clear. Someone must know. And if you could point me to
> > very good recipe, that you have tried, I'd appreciate that too.

I'm not a beer drinker but people like the Guiness icecream at Conor
O'Neill's; I'm sure they'll let you in on the secret. URL is
http://www.conoroneills.com

HTH --Stephanie

Steve Wertz wrote:
> On 8 Aug 2006 17:12:27 -0700, wrote:
>
> > recipes aren't clear. Someone must know. And if you could point me to
> > very good recipe, that you have tried, I'd appreciate that too.

I'm not a beer drinker but people like the Guiness icecream at Conor
O'Neill's; I'm sure they'll let you in on the secret. URL is
http://www.conoroneills.com

HTH --Stephanie

> wrote:
>I read a lot of recipes for Guinness Ice Cream that calls for Guinness
>Stout. I may be splitting hairs on this but is that the Guinness Extra
>Stout that comes in the 12 ounce bottles or is it the Stout that comes
>in the can. My sense it that it would be the Extra Stout but the
>recipes aren't clear. Someone must know. And if you could point me to
>very good recipe, that you have tried, I'd appreciate that too.

Whichever you want.

The best would probably be a fresh pour from a pub that
gets it in frequently and doesn't let it sit in the keg
too long or get warm before they pull it.

--Blair

On 8 Aug 2006 17:12:27 -0700, > wrote:
> I read a lot of recipes for Guinness Ice Cream that calls for Guinness
> Stout. I may be splitting hairs on this but is that the Guinness Extra
> Stout that comes in the 12 ounce bottles or is it the Stout that comes
> in the can. My sense it that it would be the Extra Stout but the
> recipes aren't clear. Someone must know. And if you could point me to
> very good recipe, that you have tried, I'd appreciate that too.

Guinness Extra Stout is the high-alcohol export version. In general
alcohol is not good for the texture of ice cream so I would use the
stuff in the cans. They also sell Guiness Stout in bottles and that
would be OK too, just don't use the Extra version.

Hokan wrote:

>
>
> Guinness Extra Stout is the high-alcohol export version. In general
> alcohol is not good for the texture of ice cream so I would use the
> stuff in the cans. They also sell Guiness Stout in bottles and that
> would be OK too, just don't use the Extra version.

Alcohol is not good for the texture of ice cream???? I was inspired to buy my ice
cream maker after having home made Gran Marnier ice cream at a friend's house. It
can work wonders for ice cream. I would more concerned about the stout flavour.

On Wed, 09 Aug 2006 17:27:59, Dave Smith > wrote:
> Hokan wrote:
>
>>
>>
>> Guinness Extra Stout is the high-alcohol export version. In general
>> alcohol is not good for the texture of ice cream so I would use the
>> stuff in the cans. They also sell Guiness Stout in bottles and that
>> would be OK too, just don't use the Extra version.
>
> Alcohol is not good for the texture of ice cream???? I was inspired to buy my ice
> cream maker after having home made Gran Marnier ice cream at a friend's house. It
> can work wonders for ice cream. I would more concerned about the stout flavour.

I didn't say "don't ever use alcohol to flavor ice cream". I have had
some wonderful examples, such as Bailey's Irish Cream ice cream.

Still, alcohol lowers the freezing point of the milk/cream mixture and
can harm the texture of the confection.

Dave Smith wrote:
> Hokan wrote:
>
> >
> >
> > Guinness Extra Stout is the high-alcohol export version. In general
> > alcohol is not good for the texture of ice cream so I would use the
> > stuff in the cans. They also sell Guiness Stout in bottles and that
> > would be OK too, just don't use the Extra version.
>
> Alcohol is not good for the texture of ice cream???? I was inspired to buy my ice
> cream maker after having home made Gran Marnier ice cream at a friend's house. It
> can work wonders for ice cream. I would more concerned about the stout flavour.

Whether alcohol is "not good" for the making of ice cream might depend
on splitting hairs as to what defines ice cream, obviously many bombes,
and biscuit glace recipes call for various wines and liquors. Rum ice
cream is a favorite of mine.

Heres a recipe that calls for "heating and reduceing" 1 can of guiness
stout though it dont say what size of can.

http://foodgeeks.com/recipes/recipe/...ce_cream.phtml

I will reduce a cup of ruby port, very gently, to about 3 tbs. to add
to chocolate ice cream, rum works equally well.

Heres a link for a BBC news story on commercialy available beer ice
cream

http://news.bbc.co.uk/1/hi/england/tyne/2958702.stm
---
JL

On 9 Aug 2006 15:26:23 -0700, JL > wrote:
>
> Whether alcohol is "not good" for the making of ice cream might depend
> on splitting hairs as to what defines ice cream, obviously many bombes,
> and biscuit glace recipes call for various wines and liquors. Rum ice
> cream is a favorite of mine.
>
> Heres a recipe that calls for "heating and reduceing" 1 can of guiness
> stout though it dont say what size of can.
>
> http://foodgeeks.com/recipes/recipe/...ce_cream.phtml
>
> I will reduce a cup of ruby port, very gently, to about 3 tbs. to add
> to chocolate ice cream, rum works equally well.

The reducing must cook off the alcohol so it's not a problem. That
Guinness recipe looks good -- I think I'll try it this weekend.