Ingredients- 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- Freeze the KitchenAid freezer bowl overnight.
- Heat the milk just to a boil and set aside to cool.
- 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.
- Whisk the sugar and yolks together into a mixing bowl.
- Whisk in the vanilla extract.
- Slowly whisk the warm milk into the mixing bowl.
- Return the mixture to a saucepan and whisk over medium heat for 10 minutes. Do not boil.
- Whisk in the heavy cream and the beer mixture.
- Pass the mixture through a strainer to remove any cooked egg.
- Refrigerate until well chilled.
- Assemble the freezer bowl and dasher. Turn the mixer to speed one and pour in the chilled mixture.
- Churn for 15-20 minutes until it reaches the desired consistency.
- Serve the ice cream or store in an airtight container in the freezer.
|
|