laputa64

Guinness ice cream

January 18, 2006

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
1. In a medium saucepan, scrape in the vanilla bean seeds. Add the
pod, milk, and cream. Bring to a boil over medium heat. Turn off the
heat, cover the pan, and let the flavors infuse for 30 minutes.

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.

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