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I loved this recipe. After seeing the reviews I went with a different preparation. I followes the instructions in my ice cream maker manual on working with alcohol. I made the base the same except didn't put in the Guinness yet. I made it the night before and put the custard in the refrigerator (a few hours would be fine though) and covered it with plastic on the surface so it wouldn't get a skin on it. The next morning I took it out and put it in the ice cream maker until it was semi frozen and then added in the chilled Guinness through the feeder hole while it was running. In a few more minutes it froze right back up again. The whole freezing process probably took my ice cream maker 20-25 minutes. I wasn't ready to serve it immediately although I could have so I put it in an airtight container in the freezer. It was smooth and delicious with a hint on Guinness flavor. I served it with a flourless chocolate cake so the flavors went beautifully together.

By abakergirl | 

February 9, 2009