Once you’ve made my delicious skillet brownies, you may find yourself wondering what to do with your leftover egg yolks?

The answer is simple: Make Guinness ice cream to serve on the warmed brownies.

You’ll thank me later.

Guinness Ice Cream (recipe courtesy of the Boston Globe)

In a saucepan, heat 1 cup milk, 1 cup cream, a split vanilla bean, and 3 T cane syrup (original recipe calls for molasses).

Meanwhile, whisk together 4 egg yolks and 1/3 c sugar.  When the milk mixture is scalded, remove it from the heat.  Slowly dribble 1 cup of the hot milk mixture into the egg mixture, whisking well all the time to prevent curdling.  Returning the pan to low heat, whisk the egg/milk mixture back into the milk mixture in the pan.  Add 2/3 – 1 cup Guinness.  Cook over medium-low heat until custard coats the back of a spoon.  Remove from heat and chill for at least 8 hrs.

Process in your ice cream maker.  Serve on warm salty skillet brownies!