Brilliant!

Thursday, while browsing Fark.com I came across the Boston Globe recipe for Guinness Ice Cream. It reminded me of Emeril Legasse's recipe from a couple of years ago. So, in the interest of fairness, I have posted the two recipes below.

These recipes are the property of their respective copyright holders, and have been used without their permission.

Boston Globe Guinness ice cream	Emeril's Guinness Ice Cream with Dark Chocolate-Honey Sauce
1/2 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	12 ounces Guinness stout 2 cups heavy cream 2 cups whole milk 3/4 cup granulated sugar 1 vanilla bean, split in half lengthwise 6 egg yolks Dark Chocolate-Honey Sauce: 2 cups whipping cream 1/4 cup honey 20 ounces bittersweet chocolate, finely chopped 2 teaspoons vanilla extract
1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes. 2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat. 3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot 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. 4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon. 5. Strain the mixture 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 instructions.	In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes. Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat. Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours. Remove from refrigerator and add the Guinness reduction, whisking until well blended. Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve. Dark Chocolate-Honey Sauce: In a medium saucepan, scald cream and honey medium heat. Remove from the heat. Place the chocolate in a heatproof bowl. Add the hot cream, let sit for 2 minutes, then whisk until smooth. Whisk in the vanilla. Let stand until cool but still pourable. Serve over Guinness ice cream.
Yield: 1 quart	Yield: 1 quart

I propose an ice cream cook off! I wonder what this would taste like with my Bourbon Stout!