So, this recipe is from Suzanne Goin's book, Sunday Suppers at Lucque's (surprise, surprise...) However, I did change it up a bit for two reasons:
1. Laziness and 2. My lack of vanilla beans. Oops.
It did turn out amazing though- so so delicious that I would totally be lazy and forget to buy vanilla beans all over again.
1 cup whole milk
1 cup heavy cream
3/4 cup Guinness Stout
2 tablespoons plus 2 teaspoons molasses
3 large egg yolks
1/3 cup sugar
1 teaspoon pure vanilla extract
In a small saucepan whisk together the guinness stout and the molasses. Bring to a boil and the turn off the heat.
In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract. Next, slowly whisk a few tablespoons of the guinness mixture into the eggs to temper them. Very slowly, continue to add the rest of the warm guinness to the egg mixture, continuously whisking the mixture. Add the milk and cream and return the mixture back to the sauce pan and cook over medium heat for about 6- 8 minutes until the mixture begins to thicken. You will have to scrape the sides and bottom of the pan with a spatula as the custard gets thick.
Place the custard in the fridge for at least 2 hours until it is very cold. Then, put the custard in an ice cream maker and follow the manufacturer's instructions.