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Method Prep:30min › Cook:30min › Ready in:1hr
Combine cream, milk, and sugar in a saucepan over medium heat, stirring until sugar dissolves. Split the vanilla bean lengthwise with a sharp knife, scrape the tiny black seeds inside the pod into the cream mixture, and add the scraped bean pod. Let the mixture come just to a boil. Remove from heat, and discard the spent vanilla pod.
Beat egg yolks in a heat-proof bowl until thoroughly blended. Temper the egg yolks by whisking 60ml of hot cream mixture into egg yolks; repeat three more times, whisking in a total of 240ml of the vanilla cream into the yolks.
Whisk the egg yolk mixture back into the saucepan with vanilla cream and place saucepan over medium heat. Whisk the mixture constantly until the mixture thickens slightly, 2 to 3 minutes. Mixture should coat the back of a spoon when dipped in. Do not let the mixture boil. Transfer the cream mixture into a bowl and chill until cold, at least 2 hours to overnight.
Pour Guinness® into a saucepan and simmer over low heat until reduced to 160ml, about 15 minutes. Chill the stout syrup at least 2 hours to overnight.
When the cream and stout syrup are both thoroughly chilled, whisk the stout syrup into the cream mixture. Pour into an ice cream maker and freeze according to manufacturer's directions. When machine has finished, pack ice cream into an airtight container and store in freezer.
If a vanilla bean is not available, substitute with 1 teaspoon vanilla extract.
If the stout doesn’t make 160ml after 15 minutes of cooking time, pour it back into the pan and cook 5 minutes longer.
have just made this ice cream after tasting Guinness Ice Cream on holiday at Valentia Island Ice Cream Shop in County Kerry, Ireland and I have to say it is every bit as good as the one I tasted on holiday. The only problem will be eating too much of it! - 02 Aug 2014