Guinness Honeycomb Ice Cream

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Heavenly honeycomb ice cream with Guinness, no ice cream machine needed! Why not give this delicious no-churn ice cream recipe a try?

by Guinness
Serves
4
Course
Dessert
Prep. Time
30 Mins
Cook Time
15 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Put the egg yolks and sugar in a large heatproof bowl set over a saucepan of simmering water, making sure that the base of the bowl does not touch the water. Stir until the sugar has dissolved, then remove from the heat.

2

Heat the cream and Guinness in a nonstick saucepan to just below boiling point - don't worry if the mixture looks slightly curdled at this point. Pour over the egg yolk and sugar mixture, beating well with a balloon whisk.

3

Return the mixture to the nonstick pan and cook over low heat, stirring constantly, until the custard starts to thicken and coats the back of the spoon. This will take at least 10 minutes and up to 20 minutes.

4

Return the mixture back into the heatproof bowl and leave to cool completely, then stir in the chopped chocolate-covered honeycomb (Crunch bars). Turn the ice cream into a shallow plastic container and freeze for 2 hours, then remove it from the freezer and stir well. Return to the freezer until completely frozen.

5

Remove the ice cream from the freezer and leave at room temperature for a few minutes to soften slightly before serving.

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