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  • 90 Ratings

This dessert, created by pastry chef Cory Barrett, is an ode to Michael Symon's father, Dennis, who loves beer, pretzels and chocolate. The ice cream has a strong, malty Guinness flavor that goes supremely well with the salty, milk chocolate–covered pretzels. If you don't want to make the chocolate-covered pretzels, they're easy enough to buy.More Ice Cream Recipes

Cory Barrett
February 2008

Gallery

© Maura McEvoy

Recipe Summary

active:
30 mins
total:
5 hrs
Yield:
makes 10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.

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  • Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil. Pour the custard into a medium bowl set in a large bowl filled with ice water. Let stand until the custard is cold, stirring occasionally, about 30 minutes.

  • Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions (this may have to be done in 2 batches). Pack the ice cream into an airtight container and freeze until firm, about 4 hours.

  • Spoon the ice cream into bowls and top with some Chocolate-Covered Pretzels. Serve at once.

Make Ahead

The ice cream can be frozen for up to 1 week.

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