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 |
| 4 | egg yolks |
| 1/3 | cup sugar |
| 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" 
