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Brown Bread & Guinness Ice Cream

Brown Bread Guinness Ice Cream We have made one of the nicest flavours to ever have come out of our production, and it is Brown Bread and Guinness ice cream. My brother Sean wanted a special flavour for St. Patrick’s Day, and this is what we came up with. Here it is:

Murphys Brown Bread and Guinness Ice Cream


Guinness cans1 Cup (237ml) Sugar
5 Egg Yolks
1 1/8 Cups (266ml) Cream
1 1/8 Cups (266ml) Milk
1 Can (500 ml) + 2 tbsp. Guinness
2 Cups (500 ml) volume of stale brown bread crumbs (use a dense, dark brown loaf).
7 Oz (200gm) Dark brown sugar
Yield: 6 Servings

1. Measure out 100ml of Guinness and set aside.

2. Boil 400ml Guinness until it reduces to 100ml in volume. Cool.

3. Beat the sugar and egg yolks together until thick and pale yellow.

4. Bring the milk to a simmer.

5. Beat the milk into the eggs and sugar in a slow stream.

6. Pour the mixture back into pan and place over low heat. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!

7. Allow the custard to cool.

8. Put the dark brown sugar in a pan, add the 2 tbsp. Guinness, and cook until it is melted and completely liquid. Remove from the heat.

Brown Bread9. Stir the bread crumbs into the melted sugar, then spread on a baking tray and cook in the oven at 175C (350F) for about 20 min, until the brown sugar is caramelised and the crumbs are crispy. Keep an eye on it, though, that it doesn’t burn.

10. Cool the crumbs, and add to the custard base.

11. Stir in both the reduced and non-reduced Guinness.

9. Whip the cream.

10. Gently fold into the custard.

11. Freeze using a domestic ice cream machine, or cover and place in the freezer.


1. I havent made this recipe for home use, so I would love any feedback if you try it!

2. I combine reduced and non-reduced Guinness because using just reduced loses a bit of freshness in terms of flavour.

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15 Responses to “Brown Bread & Guinness Ice Cream”

  1. March 14th, 2007 at 3:53 pm

    Katie says:

    I just stumbled across your blog today while looking for a Bailey’s brownie recipe for St. Patrick’s Day. My husband & I spent about a week in Dingle in April 2005 and fell in love with it and the area. We can’t wait to go back (and will look up your store when we do!)

  2. March 14th, 2007 at 9:20 pm

    Lisa says:

    I am SO making this for St. Patrick’s Day!
    Thank you!

  3. March 15th, 2007 at 3:02 am

    Bethany says:

    I came over from Lisa’s site. I love ice cream (hence the name of my blog) and my great grandparents were from Ireland. I’m sure I will be back often.

  4. March 15th, 2007 at 8:53 pm

    Aleksandra says:

    OMG it’s very unusual to put a bread crumble into the ice cream but I think it’s also very interesting :-) I’ll try it soon!

    Thanks for recipe.

  5. March 23rd, 2007 at 11:18 am

    donal says:

    Hello Kieran (also my Dad’s name), and others…well I made the ice cream last night, and just bought it in to work for people to try. They think it was a) very tasty – the guinness isn’t too strong, and works very harmoniously with the sweetness. b) the bread is essential, but I think the bread I used was a little too stale – effectively toast like, so to make lovely crumbs was hard.
    Questions: – could one use biscuit pieces instead of bread, or is a savoury element necessary? And do you have any suggestions as to what you could serve it with? We might try bananas at lunch.
    I’ll send some photos over to you. You’ll notice the ‘lumps’ of un-crumbed bread and hardened brown sugar lodged rather ominously within the icecream itself. Ominous but tasty.

  6. March 23rd, 2007 at 9:55 pm

    Kieran says:

    Thanks, Donal, and thanks for the photos! As for the biscuit pieces – why not? Half the fun of making ice cream is playing. Just watch the sweetness. It might be a bit cloying if the biscuits are very sweet…

  7. March 28th, 2007 at 8:28 pm

    Lisa says:

    I made this for St. Patrick’s Day, and loved it! It was good in the soft serve stage, but much better when fully frozen. I used bread that was too fresh, but it really combined well with the brown sugar, and I purposly left larger ‘chunks’ to get a good bite. I posted about it on my blog:
    I had a little much for my ice cream maker (Krups) but managed to put it all in. Was the custard meant to be fully chilled before mixing with the rest? I chilled it in the freezer, worked well.
    A definate keeper, thank you!

  8. November 10th, 2008 at 10:46 pm

    Simon Jessup says:

    Great ice cream. Just a tiny bit too much sugar but then you US folk do tend to do that. I refer to biscuit idea above and the sound advice given (perhaps just replace the Guiness with chocolate as well for something really novel). Sorry, we English treat sarcasm in the same way you do sugar.

    Wonderful idea though. If not entirely new, then a forgotten gem.


  9. June 18th, 2009 at 9:53 pm

    rebecca says:

    My aunt used to make a brown bread ice cream when i was younger and i loved it although i am sure i have almost forgotten the taste at this stage as it is years since I have tasted it. Ill be glad to try my own though and this is a definite recipe i will try

  10. October 12th, 2009 at 5:42 pm

    Ryan Kowalski says:

    I’ve made this recipe 3 times now and I keep coming back to it because it’s absolutely the best I’ve ever had. Cheers!

  11. March 22nd, 2010 at 5:19 pm

    Real Food Irish Feast for St. Patrick’s Day…Better Late Than Never! « The Left Over Queen says:

    [...] had also been wanting to try this recipe for Guinness Ice Cream for about 2 years. However, I did modify it, to make it more healthy by [...]

  12. April 7th, 2010 at 8:06 am

    Real Food Irish Feast for St. Patrick’s Day…Better Late Than Never! | Food Eureka says:

    [...] Ice Cream – as inspired by this recipe from Ice Cream Ireland [...]

  13. June 29th, 2010 at 6:13 pm

    Maria says:

    Hi Kieran, I want to make Guiness Ice Cream for my BF. If I want to omit the bread is there anything I need to add to make this tasty? Like more sugar?

  14. June 29th, 2010 at 11:34 pm

    Kieran says:

    There’s a recipe for Guinness ice cream here

  15. September 2nd, 2010 at 5:41 pm

    Brown Bread & Irish Whiskey Ice Cream | I Married An Irish Farmer says:

    [...] I found that there are other popular variations including the classic Brown Bread & Guinness (Murphy’s Ice Cream does an amazing one) and Brown Bread & Bailey’s Irish Cream, both of which are absolutely [...]

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Kieran Murphy is a director of Murphys Ice Cream living in Dingle, Co. Kerry, Ireland.

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Murphys Ice Cream

Murphys Ice Cream has shops in Dingle, Killarney and Dublin 2 (Wicklow Street).