I came home in the middle of the day today to grab some lunch on the go and there was a package in front of my door.
I knew exactly what it was and I was beyond excited!
You see, last month I entered Rodelle’s Great American Ice Cream Challenge with my Drunken Cherry Coconut Ice Cream. To my absolute surprise, I got 3rd place!
So I knew that this package contained a bunch of goodies that I couldn’t wait to play with. Squeel!
Wyatt was really excited too! Can’t you tell…
The rest of the day at work was basically equivalent to a torture chamber. Like letting a little kid open their Christmas present containing the hottest new toy and telling them they have to go the church before actually playing with it. Pure. Torture.
When I got home, I played with some of the ingredients. I’m not quite sure if it is healthy how freaking excited I get about this kind of thing or how much of my time is consumed with thinking up my creations. I even dream about them. Seriously.
I had a dream a few weeks ago about a vanilla bean ice cream served with a syrup that was made from cooking down Guinness. And today, I made it reality. I literally made a dream come true. It’s a gift, people.
- 1 can full fat coconut milk
- 1 cup almond milk (or other milk of choice, can also use more coconut milk)
- 1 tbsp arrowroot powder (or cornstarch)
- ¼ cup sugar (I used Rodelle’s Vanilla Sugar)
- 1 vanilla bean (I used Rodelle’s Bourbon Vanilla Bean)
- 2 bottles Guinness
- ¼ cup sugar (I used Rodelle’s Vanilla Sugar)
- Combine milks, sugar, seeds of vanilla bean, and vanilla bean pod in a medium sauce pan over medium heat.
- When slightly warm, whisk in arrowroot powder.
- Heat for a few minutes until the sugar is dissolved. Do not boil.
- Remove from heat, discard the vanilla pod, and chill in the refrigerator for at least an hour and up to overnight.
- Freeze according the manufacturers instructions in an ice cream maker.
- If you do not have an ice cream maker, place in the freezer and stir vigorously about every hour for 6 hours.
- Combine beer and sugar in a sauce pan over medium high heat.
- Cook, stirring occasionally until reduced to a thick syrup. (it should be about ½ cup)
- Store in the refrigerator until ready to use.
{ 21 comments… read them below or add one }
Jealous of all your goodies!!! Except, perhaps the anise. Call me unrefined, but star anise and black licorice can join my diet in hell.
Girrrl. You crazy. Black licorice is the bomb. My husband found this anise flavored root beer at World Market and it was amazing!
But you are not alone in this. Anise is such a controversial flavor. Kind of like cilantro. Are you also a cilantro hater?
It’s ok, I love you anyway because you are funny and pretty. Those are my two criteria.
Guinness Syrup!!!!
In Love. Brilliance. Thanks. Can not wait to use this…
It is changing my life. I hope it does the same for you!
Wonderful! Congrtulations on your win, and that you made something yummy immediately from it. That is the best way to use a prize like that!
Thank you sir! Anyone who sends me baking supplies gets huge points in my book!
A. This is genius
B. I too get Super Excited about new foodie items…way too excited at times
C. I Day dream all the time about food and food combinations, so much so I have a gazillion sticky notes and notepads around just in case an idea randomly resonates
A. Whoa. Let’s not go throwing around words like that. I think maniac is a little more fitting.
B. Let’s get together and exchange foodie items and jump around and squeel and then have a baking party.
C. That makes me feel better. There ARE other people out their who obsess about food as much as me. Thank God.
xoxo
Wow. Yes, yes, and yes!!
It really is THAT good!
This looks so yummy!
YUM! is all I can say about this syrup. I will be running out to the grocery store to pick up some guinness to give it a try myself!
I dream about my baking escapades as well.
I got really excited when my package of various vanilla beans arrived in the mail a couple months ago. I am still trying to decide what to make with each of the 9 different varieties I got!
I also was really excited when my package of 1# of grade B vanilla beans arrived about a month ago – I plan on making homemade vanilla extract – and if it turns out great, I will have all my christmas “shopping” complete!
Bake On!!
THAT IS SO EXCITING! Ooooh those prizes look amazing. Jealousssy. And also–hello vanilla bean ice cream! So delicious!
My boyfriend would DIE for the Guinness syrup. Which means I should probably make it for him
I’m sharing a boozy root beer float next week, but this one puts mine to shame. Guinness > everything.
Oooooh, I can’t wait to see what is in yours! Sometimes I make ice cream floats with just ice cream and Guinness instead of root beer. It is soooo good. But this syrup is amazing. I think a lot of people who don’t like Guinness would even like this. It has such a complex flavor.
Got the guinness beer yesterday from the grocery store, can’t wait to give this a try!
Awesome! Let me know how it goes! It takes quite a while for it to cook down. Like 30-45 minutes. And when it is still warm it won’t look really thick yet. It will thicken as it cools.
Like the new site! Love the new recipe!
First of all, Wyatt is adorable! (I’m partial to orange kitties and yours looks kinda like my guy, Mascarpone
Secondly, have you ever had brown bread ice cream? I had it when I was in Ireland and this would be *wonderful* over the top of it. Or even Bailey’s ice cream… man oh man. Looks like I need to bust out the ice cream maker for this one 
I think this sounds absolutely wonderful, and I know my husband would flip for it. But… (you knew there was a “but” right?) Guinness isn’t at all vegan. It has isinglass in it, which is made from the swim bladders of fish. Actually, most British beers aren’t vegan, as they contain isinglass, gelatin, casein, etc. That’s not going to stop me from making this for my hubs, though!
Hi Katie,
Thanks for your comment! I actually am aware that Guinness isn’t vegan and I should have not even called the ice cream vegan in the post, in fact I didn’t even think I did until I went back and read it. I am not vegan, I just tend to make a lot of baked goods that are dairy free and egg free due to a lot of allergies from my readers and friends. I should have called it a “dairy and egg free” ice cream. I will edit.
I hope you enjoy the ice cream!