- 12 ounces Guinness stout
- 4 cups half and half
- 3/4 cup sorghum
- 1 vanilla bean, split and seeds removed
- 6 egg yolks
- Reduce Guinness by 3/4 in large saucepan over medium heat. Lower heat to medium-low and add half and half, sorghum and vanilla (bean and seeds). Stir to combine and bring to just a boil. Remove pot from heat.
- Beat egg yolks until thick. Add a ladle of beer mixture to egg yolks and combine, add egg/beer mixture back to pot. Return pot to low heat and cook until thickened, about 5 minutes. Pour mixture into clean bowl and let cool completely, at least 2 hours.
- Strain mixture to remove vanilla bean and pour into ice cream maker canister. Freeze according to manufacturer’s instructions.
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