I have a confession to make. I turn into a different person when the Raglan Road bread service arrives at the table. You know what I’m talking about, right? The warm, crunchy bread with the star of the show: olive oil with Guinness glaze. It looks something like this:
While I haven’t yet actually licked the plate, I have been known to dip my finger in this gorgeousness when I run out of bread. Yeah, our plate ends up looking a little like this by the time our entrees come.
I think I would be perfectly happy settling down at the beautiful Raglan Road bar, having a beer, and eating the bread and Guinness glaze all afternoon. Anyone wanna join me? 😉
So since this is clearly one of my favorite things in The World, I just had to turn it into an ice cream flavor, right? And this is truly a Guinness-filled ice cream.
Now, I know it’s not what is technically served at Raglan Road, but for the bread component, I baked off a pre-packaged pack of Beer Bread, made with Guinness, of course. Feel free to use your favorite beer bread mix or recipe for this step. Once the bread is cool, cut two 1-inch thick slices and toast in the oven until dried out completely and allow to cool. Then grind them in the food processor to form crumbs. The crumbs stay nice and crunchy and delicious.
Next comes the best thing ever. The Guinness Glaze. And this couldn’t be easier. 1 bottle of Guinness and 1-1/2 cups of sugar cooked over low until reduced by half. Chill in the fridge until cold. It should be pretty syrupy at this point. And delicious. And good news! You only use a few tablespoons of the glaze for the ice cream, so there’s plenty left to add to some olive oil and use as a dip for the remaining beer bread! (Or just eat it with a spoon – no judgment here!)
The base for the ice cream is the same sweet cream base used in previous recipes, with the addition of a splash of Guinness added after the base is finished cooking. (If you’re keeping track, yes, that was the 3rd bottle of Guinness that we have now used in this recipe. 🙂 )
Once the base is prepared, chill completely in the fridge. Pour the prepared base into the canister of your ice cream machine, turn it on, then slowly add the bread crumbs through the add-in hole in the top. Reserve about 2 teaspoons of the crumbs to serve with the finished ice cream. When ice cream is finished churning, about 6 tablespoons of the Guinness Glaze (!) to the ice cream through the add-in hole and let it spin just a few times to slightly mix. You’ll also want to add more of the glaze as you pour it into your freezer container, layering it with the base. Finish with a drizzle of glaze and a sprinkle of bread crumbs.
It is pure, Raglan Road frozen perfection.
Raglan Road Ice Cream
1 package Beer Bread mix (or your favorite beer bread recipe)
1 bottle Guinness
Prepare and bake beer bread according to directions. Allow to cool. Slice two 1-inch thick slices, place on a foil-lined baking sheet, and bake in an 400 degree oven until completely dried (mine took about 20 minutes). Cool completely then break into large pieces and pulse in a food processor until it forms crumbs. Set aside until ready to use.
1 bottle Guinness
1-1/2 cups sugar
Combine Guinness and sugar in a medium saucepan over medium-low heat. Cook slowly until reduced by half. Keep an eye on it, it will boil up and cook over very quickly! Remove from heat, cool completely, and store in fridge until ready to use.
Guinness Ice Cream Base:
1-1/2 cups heavy cream
2 cups whole milk
3/4 cup sugar
1 Tbsp. corn syrup
3 egg yolks
1/4 cup Guinness
In a large saucepan, heat milk, cream, sugar, and corn syrup over high heat. Bring to a boil and cook for 5 minutes. In a separate dish, beat together egg yolks and salt. Remove cream mixture from heat and slowly add about 1 cup to the egg yolks, stirring constantly. Slowly add the heated egg yolks back into the remaining cream mixture, return to low heat, and cook until slightly thickened (about 5 minutes). Pour into a heat-proof container and add the Guinness. Cool and chill completely.
When the cream mixture is chilled, pour into the base of your ice cream machine and turn it on. Slowly add the bread crumbs to the canister through the add-in whole in the top (save 2-3 tsp. to sprinkle on top when serving) and process according to manufacturer’s suggestions. When ice cream is ready, pour about 6 tablespoons of the Guinness Glaze through the add-in hole and let it spin a few times to just slightly mix.
Pour the base into a freezer-proof container, layering with drizzles of Guinness Glaze. Top with a sprinkle of bread crumbs and a final drizzle of the glaze. Freeze for at least 4 hours in the coldest part of your freezer. Sprinkle with additional remaining bread crumbs when serving.