Guinness Ice Cream
Ingredients
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1
cup heavy cream
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1/2
cup sugar, scant
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1/8
teaspoon salt
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4
large egg yolks
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One
11- to 12-ounce bottle of Guinness
Method
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Place a strainer over a medium sized bowl and set it near the stove, for the finished ice cream base.
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In a medium saucepan, combine the cream, sugar, and salt and bring to a simmer over medium heat.
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Meanwhile, in a medium bowl, whisk the egg yolks to
break them up. Whisking constantly, pour the hot cream mixture slowly
over the egg yolks. Scrape the mixture back into the saucepan and cook
over medium heat, stirring constantly until the mixture thickens
slightly and registers 175° to 180° F on the thermometer. Strain the
custard, to remove any bits of cooked egg, into the clean bowl. Stir in
the Guinness.
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Refrigerate for at least 4 hours. Freeze according to instructions for your ice cream maker.
