As you can see from the picture, it has some icicles formed obviously I've not churn it long enough but seriously, not really my fault! It's the machine!!! I think it has been churning like more than 1.5 hours before stashing into the freezer but it's still not really fluffy and creamy :( I need an upgrade!
As for the recipe, I've used Alice Medrich's recipe from Pure Dessert. Since I can't find any heavy cream, I've used thickened cream instead. So clearly it's not as creamy as I would like it to be. I supposed the reason could be one need the custard to be really creamy as the Guinness would dilute the custard quite a fair bit. Flavour wise, it's not too sweet and the Guinness flavour is not strong enough. Hence need to work on this to improve the texture.
Guinness Stout Ice Cream
(adapted from Alice Medrich's recipe from Pure Dessert)
1 cup heavy cream (I've used thicken cream)
1/4 cup sugar
1/4 teaspoon salt
4 large egg yolks
1 can of 320ml Guinness stout
1. In a saucepan, combine the cream, sugar, and salt and bring to a simmer over medium heat.
2. In a mixing bowl, whisk the egg yolks to break them up. Pour the hot cream mixture slowly over the egg yolks, tempering them by whisking constantly.
3. Transfer the mixture back into the saucepan and cook slowly over medium heat and stir constantly. The mixture will thicken and remove from the heat.
4. Strain the custard to remove any bits of cooked egg into a separate clean bowl.
5. Mix the Guinness stout into the custard mixture. Refrigerate for at least 4 (preferably 12) hours before churning according to your ice cream machine.