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Makes: 1 quart
Cook: 2 hours
  •  1  bottle (12-ounce) stout beer, Guinness® 

  •  1/2  cup egg substitute, Egg Beaters 99%® 

  •  3/4  cup sugar 

  •  2  cups heavy cream 

  •  1  cup milk 

  •  1/3  cup Spanish peanuts 

  •  1  cup broken-up pretzel sticks


  1. In a small saucepan over high heat, bring beer to a boil. Reduce heat and simmer. Reduce by half. Remove from heat and let cool.

  2. In medium bowl, whisk egg substitute until light and frothy. Whisk in sugar 1/4 cup at a time. Add cream, milk, and beer. Chill in refrigerator for 2 hours. Pour mixture into ice cream maker and follow manufacturer’s directions for freezing. When ice cream is just about set, fold in peanuts and broken pretzels.