- 500 ml Sweet stout
- 300 g Sugar
- 250 g Butter
- 750 ml Cream
- 6 Egg yolks
- 1 tsp Malvern salt
- 1 tsp Tara gum
Heat the sugar with two tablespoons of water, on high.
Allow it to caramelise undisturbed until it is a rich, dark amber. Let it smoke for a few seconds, then quickly stir in the butter on low. Gently stir in the cream.
Slowly sift the Tara gum in, constantly stirring.
Whisk the egg yolks until very well combined.
Add the dairy mixture to yolks, one ladle at a time, whisking constantly, then the yolk mixture likewise. Cook on low heat, stirring frequently, until the custard thickens to coat the back of a spoon and a swiped finger leaves a clean line.
Very slowly heat the stout in a pan and reduce by half.
Remove from heat and stir the beer into the custard.
Add a generous amount of rock salt to taste.
Cool then churn in an ice cream maker and freeze.