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!