• 2 Cups whole milk
• 2 Cups heavy cream
• 2 Cups Guinness stout
• 4 Tbs molasses
• 8 egg yolks
• 2/3 Cup sugar
• 1 Tsp vanilla extract

Directions

1. Freeze the KitchenAid freezer bowl overnight.
2. Heat the milk just to a boil and set aside to cool. 
3. Whisk the Guinness and molasses, heat the mixture to a boil and cooked it until it is reduced to about a quarter of its original volume. About 6 minutes. Set it aside. 
4. Whisk the sugar and yolks together into a mixing bowl. 
5. Whisk in the vanilla extract.
6. Slowly whisk the warm milk into the mixing bowl.
7. Return the mixture to a saucepan and whisk over medium heat for 10 minutes. Do not boil.
8. Whisk in the heavy cream and the beer mixture.
9. Pass the mixture through a strainer to remove any cooked egg.
10. Refrigerate until well chilled.
11. Assemble the freezer bowl and dasher. Turn the mixer to speed one and pour in the chilled mixture.
12. Churn for 15-20 minutes until it reaches the desired consistency.
13. Serve the ice cream or store in an airtight container in the freezer.