Subtle smoky/chocolatey flavors make this ice cream a divine treat for St. Patrick's Day or any day. Don't skimp on the cream! How about a scoop on top of a brownie or chocolate cake?
Ingredients
- heavy whipping cream: 2 cups
- ½ cups whole milk: 1 piece
- white sugar: 1 cup
- vanilla bean: 1 piece
- egg yolks: 6 piece (beaten)
- Irish stout beer (such as Guinness): 1 bottle (12 fluid ounce bottle)
Metric Conversion
Stages of cooking
-
Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
-
Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
-
Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
-
Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
-
Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
-
Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
-
Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.
-
When machine has finished, pack ice cream into a airtight container and store in freezer.
