Guinness ice cream
Makes 1 quart
|1/2||vanilla bean, split lengthwise|
|1||cup whole milk|
|1||cup heavy cream|
|2/3||cup Guinness stout|
|2||tablespoons plus 2 teaspoons molasses|
|1/2||teaspoon vanilla extract|
2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.
3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.
4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.
5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions.
All recipes adaptedfrom ''Sunday Suppersat Lucques"