Ice Cream Meets Beer Thanks to John "JC" Curtis.
This is a recipe that started from an Emeril Lagasse recipe for Guinness ice cream, but I wanted to take it to the next level in taste arousal.
This ice cream needs to be paired with the topping below as it is not as sweet as most wish. If you desire a sweeter product, add another ½ cup of sugar. More chocolate flavor can be had by melting some chocolate over a water bath, then mixing it into the mixture when the beer reduction is added. Cost is about $12 a quart to make, yes it is not cheap, and here are the requirements and process for one quart.
I use a $20 electric plastic ice cream maker from Wal-Mart…but whatever you wish to use is good.
An excellent topping for this is: Slice strawberries and add to a small pot with a little water and sugar. Heat this up and when berries start to become a sauce, add some Samuel Smith "Organic Strawberry Ale" and reduce some more till you like the thickness of the sauce. Cool down and serve on the side in a bowl with the ice cream. Serving a small glass of the Melbourne as you eat the ice cream will complete this dish.