This month, I decided to make something to honor the culinary brightness of Ireland, using two of my favorite things -- ice cream and Guinness.
I first fell in love with Guinness in Dublin, on a weekend trip with my friends from London. After a visit to the Guinness Storehouse, I grew to respect the beer for its unique qualities and thick, smooth taste. After getting to know the beer better, I began to notice qualities of chocolate, coffee, and caramel layered in there.
It was in Boston this fall that I first tasted Guinness ice cream, called "black stout" at JP Licks, covered in caramel sauce, and realized how interesting the idea for it was.
And so, I attempted to make my own. After getting inspiration from several sites (from Emeril's recipe on the Food Network, the Boston Globe, and an ice cream shop in Ireland called Murphy's), the ice cream I made in a home mixer came out awful. I had added a bit too much Guinness, rendering the ice cream itself bitter and inedible.
Although the Guinness ice cream was a bit of a failure, I did learn how hard it is to make a good ice cream, and I can't wait to try again.
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