Guinness Ice Cream               

 tags (edit): Easy Bon Appetit Magazine @Vogel @Try Soon! Desserts  

 

The custard can be made a day ahead, but the ice cream should be enjoyed within a few hours of churning for best texture.

Ingredients

1 cup Guiness stout
1 1/2 cups Milk
1 1/2 cups Whipping cream
1/2 cup Sugar
1/4 each Vanilla bean split lengthwise
1/4 cup Light molasses
1/2 teaspoon Vanilla extract
4 large Egg yolks


 

Instructions
 Bring Guinness to boil in small saucepan, remove from heat; let cool to lukewarm. Place milk, whipping cream, and sugar in heavy large saucepan. Scrape seeds from vanilla bean into milk mixture; add bean. Bring to boil. Remove from heat. Stir in molasses and vanilla extract. Add Guinness to milk mixture.

Whisk egg yolks in large bowl to blend. Gradually whisk hot milk mixture into egg yolks. Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Discard vanilla bean. Pour custard into bowl. Cool slightly, then cover and refrigerate until cold, about two hours. (Custard can be made one day ahead. Keep refrigerated.).

Process custard in the ice cream maker according to manufacturer's instructions. (Can be made three hours ahead. Freeze in covered container.)


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Yields: 10 Servings
     Bon Appétit magazine, October 2004, page 76

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