House-made Guinness Ice Cream with Chocolate-Dipped Gaufrette Wafers

From: Executive chef Sam McGann, Vintage Tavern, Suffolk, VA. Yield: 1 quart.

2 cans Guinness Draught, reduced on top of stove to 1 cup

2 cups heavy cream

1 cup milk

¾ cup sugar

6 egg yolks

for garnish, gaufrette wafers

as needed for garnish, melted chocolate

In a heavy stock pot, heat cream, milk and ¼ cup of sugar to a simmer and remove from heat. In mixing bowl, whisk egg yolks

Register to view the full article

Register to view this article