St. Patrick's Day: Guinness Ice Cream

Ingredients

1 ½ cups Guinness stout
2 ½ cups half and half
½ cup sugar
½ teaspoon vanilla extract
¼ cup dark corn syrup
4 large egg yolks

Method

In a small saucepan bring the Guinness stout to a boil over medium heat. Remove from the heat and let cool for 20-25 minutes
In a medium pot bring the half and half, sugar, and vanilla to a boil. Remove from the heat and whisk in the corn syrup and stout.
In a medium bowl whisk the egg yolks. Add a small amount of the milk mixture to the egg yolks to temper them. Then add the yolk milk mix back to the sauce pot and stir with a wooden spoon over medium heat for 7-10 minutes until it thickens. A good rule of thumb is that the ice cream base is thick enough when it coats the back of the spoon. Using a smaller spoon draw a line through the base on the back of your wooden spoon. If the line holds, i.e. doesn't immediately bleed together than the base is thick enough. Transfer to a bowl and place in an ice bath. One fully chilled you may refrigerate until ready to use. When ready spin in an ice cream machine as per the manufacturer's instructions. Transfer to a container and place in a freezer. Freeze for 3-4 hours or until firm. Serve when ready alongside Gingerbread Cake with Caramelized Apples.