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  • 12 ounces Guinness stout
  • 4 cups half and half
  • 3/4 cup sorghum
  • 1 vanilla bean, split and seeds removed
  • 6 egg yolks


  1. Reduce Guinness by 3/4 in large saucepan over medium heat. Lower heat to medium-low and add half and half, sorghum and vanilla (bean and seeds). Stir to combine and bring to just a boil. Remove pot from heat.
  2. Beat egg yolks until thick. Add a ladle of beer mixture to egg yolks and combine, add egg/beer mixture back to pot. Return pot to low heat and cook until thickened, about 5 minutes. Pour mixture into clean bowl and let cool completely, at least 2 hours.
  3. Strain mixture to remove vanilla bean and pour into ice cream maker canister. Freeze according to manufacturer’s instructions.

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The recipe was originally published as Homemade Guinness Ice Cream on

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