Panier Liste de souhaits

SOLDES DE PRINTEMPS - JUSQU'À 30% DE RÉDUCTION → J'EN PROFITE

recipe image

Guinness Ice Cream with Cookie Toffee Topping

  • 3h
    • Préparer 1h
    • Repos 2h
Recipe for KITCHENminis Ice Cream Maker

Ingrédients

4 Personnes
  • For the Guinness reduction:
  • 2 l Guinness
  • For the ice cream:
  • 150 ml Milk
  • 150 ml Cream
  • 60 g Sugar
  • 4 Egg yolks
  • 1 Vanilla pod scraped
  • For the topping:
  • 100 g Chocolate cookies
  • 50 g Toffee cubes

Preparation

Étape 1
Pour the Guinness into a saucepan and reduce it on high heat until only the bottom of the pan is lightly covered with the thick, syrupy reduction. Set aside to cool.
l Guinness
Étape 2
In a food processor, beat the sugar and egg yolks together until light and frothy. Meanwhile, pour the milk, cream, and scraped vanilla pod into a separate saucepan. Bring to a gentle boil while stirring, then remove from heat and let it sit for 5 minutes to infuse.
ml Milk
ml Cream
g Sugar
Egg yolks
Vanilla pod scraped
Étape 3
Slowly add the beaten sugar and egg mixture to the warm milk and cream. Heat everything gently to exactly 80°C—no higher, or the eggs might curdle. Stir constantly for a smooth, velvety base. Let the ice cream base cool completely in the fridge—this should take around 2 hours
Étape 4
Once cooled, pour the mixture into the WMF KITCHENminis Ice Cream Maker and let it churn for about 30 minutes until it reaches a smooth, creamy consistency.
Étape 5
Fold the Guinness reduction into the ice cream gently, one tablespoon at a time. Swirl it through for a marbled effect. Save a small amount for garnishing.
Étape 6
Transfer the finished ice cream to a container. Garnish with crumbled chocolate cookies, toffee cubes, and a drizzle of the remaining Guinness reduction. Serve straight away or store in the freezer for later.
g Chocolate cookies
g Toffee cubes