Guinness Ice Cream

Created by pastry chef Cory Barrett. Similar to Ben & Jerry's "Black and Tan" flavor. Food & Wine Magazine, Feb 2008.

• Ready In: 5 hrs 15 mins
• Serves: 12
• Yields: 1 1/2 quarts

Ingredients

• 16  ounces  Guinness stout
• 2  cups heavy cream
• 1 3⁄4 cups  whole milk
• 15  large  egg yolks
• 1  cup white sugar

Directions

1. Combine Guinness, cream and milk in a large saucepan. Bring to a simmer over medium-high heat.
2. Whisk the egg yolks and sugar in a large heat-proof bowl. Slowly add the hot Guinness cream, whisking constantly until well-blended.
3. Strain back into the saucepan. Cook over medium heat about 6 minutes, until it thickens and coats the back of a spoon. Do not let boil.
4. Set a medium bowl inside a large bowl filled with ice water. Pour the custard into the medium bowl. Stir occasionally until the custard is cold, about 30 minutes. Change the ice as needed.
5. Pour into an ice cream maker and freeze per manufacturer's instructions. Pack into an airtight container and place into freezer until firm, about 4 hours.
6. Serve with chocolate-covered pretzels.