Preparation:
1. In a saucepan bring the pint of Guinness to a boil and let it reduce to about half to concentrate the flavor.
2. Whip the egg yolks and sugar until pale and thick.
3. In another saucepan bring the milk and cream to a boil.
4. Pour the boiling milk mixture over the yolks and whisk continuously.
5. Return to sauce pan and cook over medium heat, stirring constantly, until it thickens just enough to coat a spatula. Do not allow the mixture to boil.
6. Pass though a fine chinos strainer or 2 layers of cheesecloth. Cover loosely and quickly place in an ice bath.
7. Whisk in the Guinness Stout reduction.
8. Place mixture into a churn or an ice cream machine according to the manufactures instructions.
| 