Guinness Ice Cream With Dark Chocolate-Honey Sauce

Recipe Ingredients

12 oz	340g	Guinness stout
2 cups	474ml	Heavy cream
2 cups	474ml	Whole milk
3/4 cup	148g / 5.2oz	Granulated sugar
1		Vanilla bean - split lengthwise
6		Egg yolks
		Dark Chocolate Honey Sauce
2 cups	474ml	Whipping cream
1/4 cup	59ml	Honey
20 oz	568g	Bittersweet chocolate - finely chopped
2 teaspoons	10ml	Vanilla extract

Recipe Instructions

In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes. Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from refrigerator and add the Guinness reduction, whisking until well blended. Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

For the Dark Chocolate-Honey Sauce: In a medium saucepan, scald cream and honey medium heat. Remove from the heat. Place the chocolate in a heatproof bowl. Add the hot cream, let sit for 2 minutes, then whisk until smooth. Whisk in the vanilla. Let stand until cool but still pourable. Serve over Guinness ice cream.

This recipe yields 1 quart.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F13) - from the TV FOOD NETWORK

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