Chocolate Guinness Stout Ice Cream with Honey Roasted Peanuts

Set aside Guinness Stout in a metal bowl resting over ice water and place a fine mesh strainer atop the bowl.

In a bowl, beat egg yolks. Set aside.

In a medium sauce pan, combine milk, cream, cocoa powder, sugar and salt and heat on medium. Continue to heat mixture until sugar dissolves and it starts to boil. Slowly add heated cream base into the beaten egg yolks while whisking quickly in order to prevent the eggs from cooking. Pour the egg/cream mixture back into the sauce pan and heat on medium low until it thickens enough to cover the back of a spoon.

Pour heated mixture through strainer into the Guinness. Add the vanilla extract and stir. Allow to cool to room temperature and refrigerate 2 hours to overnight.

Freeze ice cream according to ice cream maker manufacturer’s instructions. Add the peanuts right before removing from ice cream maker and fold to evenly distribute. Freeze ice cream overnight.