Guinness gives this ice cream a wonderfully smokey, caramel-chocolate flavour. Perfect for St. Patrick's Day with a great big slice of chocolate cake.
- 475ml whipping cream
- 350ml milk
- 200g caster sugar
- 1 vanilla bean, seeds scraped
- 6 egg yolks
- 330ml Guinness
Combine the cream, milk and sugar in a saucepan and heat gently until the sugar dissolves. Add the vanilla bean seeds and pod and bring just to the boil, then take off the heat.
Whisk eggs until fluffy, then add around 60ml of the cream, whisking constantly. Whisk in the rest of the cream mix until well combined, then return to a clean saucepan and cook, stirring constantly, until the custard coats the back of the spoon. Strain and chill.
Pour the Guinness into a pan and reduce by half, around 15 minutes. Chill.
Once the custard and Guinness syrup is cool, whisk the syrup into the custard. Pour into an ice cream maker and churn according to manufacturer's instructions or freeze for 3-4 hours, stirring halfway through freezing. Take out of the freezer for 15 minutes before serving.