guinness Stout Ice Cream with Dark Chocolate Sauce

Let me just start by saying this ice cream did NOT taste like beer! It mainly tasted like a rich vanilla custard with a deeper flavor, almost carmel or coffee like, something you cannot put your finger on. The chocolate sauce is to die for---I could just (and did) eat it with a spoon). Original recipe http://www.foodtv.com/ from Emeril Lagasse. I made a few changes that were recommended in the reviews. My changes are reflected in the recipe. I made the changes based on reviews that said the ice cream left a fatty residue on the tongue. Original recipe here: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19413,00.html

Guinness Stout Ice Cream with Dark Chocolate Sauce

12 oz Guinness Stout

2 C. heavy cream

2 C 2% milk (orig. called for whole milk)

3/4 C granulated sugar

1 vanilla bean, split in half lengthwise

4 egg yolks (orig. called for 6)

Dark chocolate sauce recipe follows

In large saucepan, simmer the guinness until reduced by 3/4 in volume, recipe said about 8 minutes it took me much longer over med high---warning your house will smell like a brewery, but it dissapates quickly. Keep measuring until it is only 3 oz. Place in fridge until cool. Combine the cream, milk, and sugar in medium saucepan. Scrape the seeds from the vanilla bean into the pan and add them with the vanilla bean to the cream mixture. Whisk. Bring to gentle boil and remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 c of the hot cream into the egg yolks. Gradually add the egg mixture in a slow stream to the hot cream. Cook over med low heat, stirring occasionally until mixture thickens and coats the back of a spoon (5 minutes). Should read 170 degrees on a instant read thermometer. Remove from 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 guinness reduction and cream mixture from refrigerator and whisk them together, until well blended. Pour into the frozen bowl of an ice cream machine and freeze according to manufacturers directions. Freeze until ready to serve.

Dark Chocolate Sauce (original had honey, I subbed 1 T. sugar) I also halved the recipe.

1 C whipping cream

20 oz dark chocolate, finely chopped. ( I used Hersheys Special Dark)

2 tsp vanilla extract

In med saucepan, scald cream over med. heat. Remove from heat. Place the chocolate in a heatproof bowl. Add the hot cream, let sit for 2 min, then whisk until smooth. Whisk in the vanilla. Let stand until cool, but still pourable. Serve over guinness ice cream