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 and remaining sugar until ribbon stage is formed. Temper cream mixture into yolks and cook to 171°F (use candy thermometer). Remove from heat and strain into an ice bath. Add reduced Guinness to base after it has cooled. Spin according to ice cream maker manufacturer's specifications.
Garnish with gaufrette wafers, dipped halfway in melted chocolate and allowed to cool.