Recipes: Guinness Ice Cream and Scotch Eggs
Since I got a *lot* of requests for this, here they are:
Guinness Ice Cream
Ingredients:
- 2 cans or 2 bottles of Guinness
- 1 egg
- 1 cup of sugar
- 1/2 cup milk
- 2 cups cream
Take a can and a half or 2 bottles of Guinness (about 24oz) and reduce down by about half (1 1/2 cups) in a pan (watch the heat - this stuff loves to boil over).
In a bowl mix egg and sugar, followed by the milk. Pour in the Guinness concentrate and lastly stir in the cream.
Chill in the fridge for an hour, over night would be better. Then dump the mess into an ice cream machine. I don't let my ice cream mix very long to give it a denser texture. If you want fluffy ice cream mix the crap out it and enjoy 2X much! Yay, air!
Package up and put in the freezer to harden up a bit. Mix with Irish whiskey for extreme mischief.
Scotch Eggs
Ingredients:
- 6 eggs hard boiled and peeled
- 2 eggs beaten
- 1 cup of flour
- 1 cup of bread crumbs
- Cooking oil (enough to give you 2" worth in your trusty frying pan) set to about 350.
- 1 lbs of breakfast sausage, which I make thusly:
- 1 lbs of ground turkey
- 1 tbsp brown sugar
- 2 tsp ea. salt, freshly chopped sage and thyme
- 1 1/2 tsp of ground black pepper
- 1/2 tsp ea. of ground nutmeg, red pepper flakes, cayenne pepper, and freshly chopped rosemary
Dust a hard boiled egg with flour. Wrap the egg in 1/6th of the sausage so you end up with a tennis ball sized lump of spiced meat. Give your sausage egg ball a dip in the beaten egg. Coat your eggy meat ball with bread crumbs. Gently place the crumby, meat-coated egg in the hot oil. Turn occasionally and remove when Golden, Brown, and Delicious™.
Let them cool just a bit before cutting in half and devouring.