Adapted from Sunday Suppers at Lucques by Suzanne Goin
1/2 vanilla bean
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout
2 Tbl + 2 tsp molasses
4 large egg yolks
1/3 cup sugar
1/2 tsp vanilla extract
Slice the vanilla bean in half lengthwise. Scrape the seeds with a knife and add with the vanilla pod, milk and cream to a medium saucepan. Bring to a boil, then turn off the heat, cover, and set at room temperature for half an hour, so that the flavors can infuse.
While the cream is setting, combine the beer and molasses in a small saucepan. Whisk to combine and bring to a boil, then turn off the heat.
In a medium mixing bowl, whisk together the egg yolks, sugar and vanilla extract. Whisk about a quarter of the cream mixture into the yolks, then slowly add the rest of the cream, whisking to combine. Add the Guinness mixture and stir to combine.
Pour the mixture back into the medium saucepot, and cook over medium heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the back of the spatula. The temperature of the custard should not exceed 180°F.
Strain the custard into a 2 quart container and cool to room temperature, stirring occasionally, then cover and refrigerate until very cold, about four hours to overnight.
Process in an ice cream maker, according to the manufacturer’s instructions. After processing, transfer to an airtight container and freeze until ready to serve.
SERVED AT THIS DINNER PARTY