- 2
- 15 mins
- 45 mins
Ingredients
- 1 (14.9 oz) Guinness
- 1 1/2 cup whole milk
- 2 1/2 cups heavy cream, divided
- 1 cup sugar
- 1/3 cup cocoa powder
- 5 egg yolks
- 1 tsp vanilla extract
Preparation
Step 1
1. In a small saucepan cook 12oz Guinness over medium high heat until reduced to ½ cup, about 20 minutes. Pour Guinness reduction into a small bowl and refrigerate until thoroughly chilled.
2. In a medium saucepan, heat the milk, 1 cup of the cream, reserved Guinness sugar and cocoa powder, whisking to incorporate cocoa powder into the milk
3. Pour the remaining 1½ cup of cream into a large bowl and set a fine mesh strainer over the top. Set aside.
4. In a medium bowl, whisk together egg yolks. Slowly add about a cup of the warm milk mixture into the egg yolks, stirring constantly. Pour the egg/milk mixture back into pan with the remaining milk.
5. Stirring constantly, cook the mixture over medium heat, until the mixture has thickened slightly and coats the back of a spoon or spatula, about 5 minutes.
6. Pour egg custard mixture through a fine mesh strainer into the prepared bowl. Stir in Guinness reduction and vanilla extract.
7. Cover and chill the mixture in the refrigerator.
8. Once chilled, process the mixture in an ice cream maker according to the manufacturer’s instructions.
For 2 qt ice cream maker