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Guinness Sundae

I have not been to the grocery store for almost 2 weeks, which is a world record for me.  The beautiful weather (although very cold) continues in Oregon and for me that means all work and no play.

We are very lucky to have these dry days which allow us to get up to the vineyard property and work.  The current agenda requires us to continue with stick picking the land before grapes are planted in the Spring.  Crawling around in the mud on your hands and knees for 5-6 hours is a whole different kind of exercise.  It makes you aware of every muscle you have in the form of aches and pains.  Dislodging large logs from the mud is also very hard on the hands.  My fingertips have become so tender, even typing is uncomfortable at this point.

However, stick-picking your own vineyard property makes you realize what you are doing is the result of a passion to see a dream through. Otherwise you would just quit.  It’s too hard.

So even though I haven’t cooked a meal in who knows how long now (takeout has been our only saving grace) I did manage to make us this little dessert last night.  I always have Guinness in the refrigerator, since it goes so nicely in chocolate cake.  I like having it around.  So when I came across this little recipe, I thought okay, I’ll find the energy to put this together.  Glad I did.

I loved the richness this syrup has with a nice after bite.  It was so good and so much better than regular store-bought ice cream syrup.  I think this would be good over cheesecake too.

Make it for the Guinness lover in your life.

You’ll need some Guinness of course or any other stout beer.

Bring one 15 ounce can Guinness and 1/2 cup sugar to a simmer in a saucepan over low heat and cook until syrupy, about 40 minutes.  Whisk in 3 Tablespoons diced cold butter.

Drizzle the Guinness caramel over vanilla or butter pecan ice cream.  Serve with shortbread cookies if you have some.

Guinness Sundae
Adapted from Food Network Magazine

One 15 ounce can Guinness or other stout beer
1/2 cup sugar
3 Tablespoons butter, cold and diced
Vanilla or butter pecan ice cream
Accompaniments:  Shortbread cookies

Bring one 15 ounce can Guinness and 1/2 cup sugar to a simmer in a saucepan over low heat and cook until syrupy, about 40 minutes.  Whisk in 3 Tablespoons diced cold butter.  Drizzle the Guinness caramel over vanilla or butter pecan ice cream.  Serve with shortbread cookies if you have some.

One Year Ago:  Where Is He Getting His Information…

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Comments

  1. Hmmmmm, I am not a fan of Guinness at all but this has my curiosity piqued! I’m tempted to make it just to see what the hubby things…he’s English after all and always down for trying something I might not enjoy! Especially if it includes ice cream!

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  7. The sense of accomplishment you must feel…worth a couple million bucks! I’m so in awe and also very proud of you making your dream HAPPEN! It’s truly wonderful, my friend. If I were close by, I’d gladly come stick pick for you anytime! đŸ™‚

    Oh, and that sauce looks delightful!

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  11. My husband loves ice cream and he loves Guinness! I can win serious brownie points by making this sauce – and it’s so simple.

    You should get some Bag Balm for your hands. It’s really good stuff for tender hands (and I guess tender udders). So glad you are enjoying yourself, even if the work is hard.

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  12. I love Guinness in just about anything – but especially ice cream! I make stout ice cream all the time (like the beer is actually a part of the ice cream) and I also make Guinness floats with good vanilla ice cream floating in a pint of Guinness. I cannot wait to try this syrup next!

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  18. I can see that you will truly know, appreciate, and love your land by the time it is producing grapes and wine. You will also have contributed a LOT of sweat, tears and probably blood for it also. Looks like you’re working hard enough to fully enjoy the calories this dessert has to offer along with great and delicious taste.

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  23. I love your blog! I’m looking forward to trying this one out…do you think it will keep in the fridge like a syrup, or will it get too thick? I’d love to make this for friends of mine for hostess gifts!

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  24. I’m not a fan of ice cream, but I love cheesecake. And shhh, I don’t know that I have ever tried Guiness but know that I can buy single cans at the liquor store. Hmmm, experiment in my future?

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  25. Funny you should post this — I was just talking about beer floats with a client. To me, they sound gross, but this looks pretty tasty! Maybe, I can be convinced after all đŸ˜‰

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  28. Hmmm, the syrup would likely become to thick.  You would probably have to heat it to make it pourable after refrigerating.  Also, you would have to make so much to make a gift portion as you have to reduce it a lot to get the syrup.  I would not reccommend doubling the recipe as the reduction time would take too long.

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  33. I do have Bag Balm but my hands are not cracked they are just sore, as in the muscles in my fingers are sore and tender from digging out rocks and logs. In other words, my hands feel like they just ran a marathon.

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  40. Cool! That stuff is great. I tried it and it turned out fabulously rich tasting. Much better than chocolate syrup on your Blue Bell Ice Cream! Fit for a king. Thanks for that one.

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  45. I had just put your cranberry/pork stew on the stove last night, kicked back with the computer… and saw this. The stew was for tonight, and this will absolutely be dessert – my boyfriend and I both love Guinness, so this will be the perfect finish to a delicious meal! It’s great how consistently your recipes are delicious – if I see it here, I probably will love it when I make it!

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