Guinness is also sacred

I didn't want to post this until I'd tried it, so I did and it rocks so I must share. Credit must go to The Boston Globe for this recipe adapted from the cookbook Sunday Suppers at Lucques:

Guinness Ice Cream - you do need an ice cream maker
makes one (1) quart or about 4 servings

1 vanilla bean, split lengthwise
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout
2 tablespoons plus 2 teaspoons molasses
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract

In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk and cream. Bring to a boil over medium heat (stir continually or you'll get a weird film on top, or worse you'll burn it). Turn off the heat, cover the pan, and let the flavor infuse for 30 minutes.

In a small saucepan over medium-high heat, whisk together the Guinness and molasses. Bring to a boil and turn off heat.

In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.

Stir the beer and molasses mixture into the cream mixture. Cook over medium heat, stirring often with a wooden spoon, for 6-8 minutes or until the "custard" thickens enough to coat the back of the spoon.

Strain the custard into a bowl and refrigerate for at least 2 hours, or overnight. Process the custard in an ice cream maker according to the manufacturer's directions.