Guinness Ice Cream

Ingredients

• 1 cup heavy cream
• 1/2 cup sugar, scant
• 1/8 teaspoon salt
• 4 large egg yolks
• One 11- to 12-ounce bottle of Guinness

Method 

1. Place a strainer over a medium sized bowl and set it near the stove, for the finished ice cream base.
2. In a medium saucepan, combine the cream, sugar, and salt and bring to a simmer over medium heat.
3. 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.
4. Refrigerate for at least 4 hours. Freeze according to instructions for your ice cream maker.