Subtle smoky/chocolatey flavors make this ice cream a divine treat for St. Patrick’s Day or any day. Don’t skimp on the cream! How about a scoop on top of a brownie or chocolate cake?
Prep 30 min.
Cook 30 min.
Ready in 5 hour
2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup white sugar
1 vanilla bean
6 egg yolks, beaten
1 (12 fluid ounce) can or bottle Irish stout beer
(such as Guinness)
 Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
 Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
 Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
 Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
 Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
 Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
 Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer’s directions.
 When machine has finished, pack ice cream into a airtight container and store in freezer.