Guinness Chocolate Ice Cream

Ingredients:

For the whipped cream:

• 1 cup cold heavy cream
• 3 tablespoons sugar

For the egg mixture:

• 6 large egg yolks
• 1/2 cup sugar
• 3 tablespoons water
• 1 cup chocolate custard (recipe follows)

For the chocolate custard:

• 1/2 cup Guinness Draught
• 1 cup granulated sugar
• 2 cups heavy cream
• 3/4 cup Dutch process cocoa powder
• 3 ounces dark chocolate (at least 70% cacao)
• 6 tablespoons unsalted butter, cut into 1-inch pieces
• 1 large egg
• 1 egg yolk

Instructions:

1. Make whipped cream: In a large metal bowl, beat together cream and 3 tablespoons sugar until soft peaks form. Refrigerate until ready to use.
2. Make egg mixture: In a stand mixer fitted with a paddle attachment, beat eggs and 1/4 cup sugar until mixture falls in ribbons.
3. Make sugar syrup: In a saucepan over medium-high heat, bring water and remaining 1/2 cup sugar to a boil. Cook without stirring until mixture reaches 245°F (118°C), about 3-4 minutes.
4. Combine egg mixture and syrup: With mixer running on low speed, slowly pour syrup down the side of the bowl. Increase speed to medium-high and beat until mixture falls in ribbons.
5. Make chocolate custard: In a medium saucepan, stir together Guinness Draught and 3 tablespoons sugar. Bring to a boil and reduce by one-third. Remove from heat and stir in heavy cream, cocoa powder, chocolate, remaining 3/4 cup sugar, and butter.
6. Temper egg mixture: Over medium-low heat, cook and stir chocolate mixture until it just starts to simmer around the edges, about 8-10 minutes. In a large bowl, whisk together egg and egg yolk. Temper egg mixture by adding 2 tablespoons of custard while whisking vigorously. Continue adding 2 tablespoons at a time until one-fourth of the mixture is added. Whisk in remaining chocolate mixture.
7. Combine custard and egg mixture: Place chocolate custard in a large bowl and fold in half of the egg mixture until homogenous. Add remaining half of egg mixture and fold until homogenous.  
8. Fold in whipped cream: Remove whipped cream from refrigerator and fold it into the chocolate-egg mixture until homogenous.
9. Freeze: Scrape chocolate ice cream mixture into an 8 or 9-inch loaf pan. Place in freezer to freeze overnight.

Optional additions:

• For extra flavor: Add a teaspoon of vanilla extract to the chocolate custard.
• For a richer texture: Use a higher percentage cacao dark chocolate.
• For a sweeter taste: Increase the amount of sugar in the whipped cream or chocolate custard.

Enjoy your delicious and decadent Chocolate Ice Cream!