Have any Guinness left over from last night’s St. Patrick’s Day celebration?

Well, the luck of the Irish must still be upon you, because here is a bonus tea recipe just for you!

Cheers:

Irish Breakfast Chocolate Stout Ice Cream

NOTE: not a hangover cure, TRUST ME.7 ounces semisweet chocolate, finely chopped

1 1/2 cups whole milk

1 tablespoon Irish Breakfast (or make your own: 1 part Assam black tea, 1 part Ceylon black tea)

1/2 cup sugar

1/4 teaspooon salt

6 large egg yolks

1 cup heavy cream

3/4 cup Guinness Stout

1 teaspoon vanilla extract

Put the chocolate pieces in a large bowl and set a mesh strainer over the top.

Warm the milk in a medium saucepan to almost boiling (careful it does not boil over or burn!), add the tea leaves. Steep for 7 minutes, then strain.

Add tea-milk back to pot over medium low heat, add sugar and salt. In a separate medium bowl, whisk egg yolks in a large bowl until pale yellow, about 5 minutes. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the chocolate, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.