GUINNESS COFFEE ICE CREAM
- Heavy cream 2 cups
- Whole milk 2 cups
- Instant coffee 1 tbsp
- Granulated or brown
- 1 cup
- Guinness beer 12 ozs
- Egg yolks 7 units
Put the Guinness in a small pot and bring to a simmer. Let cook until reduced to a fourth of the original volume, which will take about 10 minutes. Set aside.
In a heavy-bottomed saucepan, combine the cream, milk, coffee, and sugar and heat until scalding but not boiling.
While the milk is heating, whisk together the yolks in a medium bowl and set aside.
Once the milk mixture is ready, slowly pour a small bit of it into the yolks, stirring constantly and vigorously to prevent the yolks from cooking. Continue the tempering process until the yolks are hot, and then pour everything back into the large saucepan.
Cook over low heat until the mixture is very thick and coats the back of a wooden spoon, stirring the bottom constantly to prevent curdling.
Remove from heat and whisk in the Guinness. Pour everything into a clean bowl and let come to room temperature, uncovered.
Once at room temperature, cover and refrigerate til completely chilled or overnight.
Churn the mixture according to your ice cream maker’s instructions and serve.