GUINNESS STOUT
1 cup water
2 tablespoons cornstarch
1/2 cup sweetened condensed milk
1 1/2 cups evaporated milk
1/4 teaspoon salt
1/2 cup sugar
1/2 cup Guinness stout
In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Add the milks, the salt, and the sugar, heat the mixture over moderately low heat, whisking, for 1 to 2 minutes, or until the sugar is dissolved, and remove the pan from the heat. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
HAZELNUT
1 cup hazelnuts
4 cups light cream
3/4 cup sugar
3 egg yolks
1 1/2 teaspoons vanilla extract
Preheat the oven to
350 F. Place
the hazelnuts on a cookie sheet and bake for 15 minutes. Cover and let stand for 15 minutes. Wrap the hazelnuts in a kitchen towel and rub to loosen the skins. Cool completely. Finely grind the hazelnuts in a food processor and set aside. Scald the cream in a saucepan. Whisk the egg yolks and sugar in a bowl. Gradually whisk in the hot cream. Return mixture to the saucepan and stir over medium heat until custard thickens and leave a path on the back of the spoon when you draw your finger across. Do not let the mixture boil. Remove from heat stir in the vanilla. Strain mixture in a large bowl, cover and refrigerate. Transfer the mixture to the ice cream machine, add the nuts and process according to manufacturer’s instructions.
HOMEMADE VANILLA version 1
1 cup granulated sugar
1 cup Karo light corn syrup
4 eggs
1 1/2 to 2 quarts Half-n-Half
Mix the sugar and Karo syrup with an electric or hand rotary beater. Add one egg at a time, mixing completely after each one. Add 1 quart of Half-n-Half and mix thoroughly.
Optional: At this point you can add fresh fruit or chocolate if you like flavored ice cream. Pour into the metal can from the ice cream maker, also put in the paddle thing. Add enough of the 2nd quart of Half-n-Half to the fill line mark. Put the can into the outside bucket, pack chunks of ice and rock salt (do in layers of about 2" inches of ice then 2-3 handfuls of salt). Turn on the ice cream maker and let it go until done. After it is done, remove the paddle and scrap off the ice cream, put the lid back on and pack more ice and salt up over the top and let it sit for 2-3 hours
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