![Guinness Ice Cream with Chocolate-Covered Pretzels](https://cdn.statically.io/img/www.foodandwine.com/thmb/mLvP8hPiK665DzWtqSWqhRcS-ZQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200802-r-xl-guinness-ice-cream-with-chocolate-covered-pretzels-2000-4508486494ec4af3af16ffce95e2519c.jpg)
Ingredients
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2 cups Guinness (16 ounces)
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2 cups heavy cream
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1 3/4 cups whole milk
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15 large egg yolks
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1 cup granulated sugar
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Chocolate-Covered Pretzels, for serving
Directions
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In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.
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Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil. Pour the custard into a medium bowl set in a large bowl filled with ice water. Let stand until the custard is cold, stirring occasionally, about 30 minutes.
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Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions (this may have to be done in 2 batches). Pack the ice cream into an airtight container and freeze until firm, about 4 hours.
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Spoon the ice cream into bowls and top with some Chocolate-Covered Pretzels. Serve at once.
Make Ahead
The ice cream can be frozen for up to 1 week.