James Joyce, Finnegans Wake
Ingredients
3/4 cup sugar
1/4 teaspoon salt
6 egg yolks
2 cups heavy cream
1 1/2 cups Guinness Extra Stout or regular Guinness (one 11–12-oz. bottle)
1 teaspoon vanilla extract
Makes about 1 quart
Make the custard base
Put the sugar and salt in a medium-sized, heavy bottomed pot.
Method
Toss in the egg yolks.
Whisk them together until uniform.
Add the heavy cream and whisk again until uniform.
Set the pot on the stove over medium heat. Cook, whisking constantly.
(Don’t walk away from the pot. You have to keep the mixture moving as it heats up, or else you’ll wind up with a pot of scrambled eggs.)
Your mixture is ready when it thickly coats the back of spoon and reaches 170 degrees on a candy thermometer. (To measure, tip the pot so that the egg mixture is deep, so you get a good reading on your thermometer.) This should take 3 or 4 minutes, depending on your stove.
Strain the mixture into a large bowl to catch any bits of stray egg that managed to cook.
Finish the ice cream mixture
Add the Guinness.
Toss in the vanilla extract. (Learn how to make your own here. It’s SO easy. All you need is vodka, vanilla beans, and a little patience.)
Whisk gently until uniform.
Give the mixture a taste. This is your finished flavor. If you want to add more vanilla, etc., do it now.
Chill the mixture until completely cold, about 4-6 hours.
If you need to, you can fudge this a little by putting it in a shallow pan (like a lasagna pan) and sticking it in the freezer. Just keep a good eye on it, and don’t let it remotely freeze solid.
Process the ice cream
Once it’s chilled, process the mixture in your ice cream maker according to the manufacturer’s instructions. (Every machine is a little different.)
Because of the alcohol content, your ice cream will still be a little loose when it’s done. That’s just fine. It will set up in the freezer over night.
When it’s done, pour it into a freezer-safe container.
Press a piece of plastic wrap to the surface of the ice cream.
Pop it into the freezer. Freeze overnight, until solid.
Serve & enjoy
Because of the alcohol content in this ice cream, it will take longer to freeze solid.
Make this ice cream the day before you want to serve it. It needs to freeze overnight to set up properly.
www.thehungrymouse.com/2012/06/23/guinness-ice-cream/