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1
Preheat the oven to 350F.
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2
Sift the flour, cocoa powder, baking powder, cloves, cinnamon, and nutmeg together into a large mixing bowl.
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3
Pour the beer and molasses into a medium pot, whisk together, and bring to a boil over medium-high heat.
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4
Remove from the heat, and whisk in the baking soda.
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5
Dont be surprised when it foams up.
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6
In another bowl, whisk together the eggs and both sugars, mixing well to combine.
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7
Whisk in the oil, and then the beer mixture.
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8
Make a well in the center of the dry ingredients.
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9
Pour in the liquid ingredients, whisking slowly until just incorporated.
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10
Be careful not to overmix or the cake will be tough.
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11
Pour the batter into a lightly buttered Bundt pan and bake 30 minutes.
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12
The cake is done when it begins to pull away from the sides of the pan and the top surface is just starting to crack.
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13
When you insert a skewer into the center, it should come out mostly clean.
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14
To keep the cake moist, cover it with a dry kitchen towel as it cools.
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15
After 30 minutes, invert the cake onto a platter.
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16
Serve slices of the cake with scoops of the Guinness ice cream.
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17
Split the vanilla bean in half lengthwise.
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18
Using a paring knife, scrape the seeds and pulp into a medium saucepan.
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19
Add the vanilla pod, milk, and cream, and bring to a boil over medium heat.
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20
Turn off the heat, cover, and allow the flavors to infuse for 30 minutes.
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21
While the cream is infusing, whisk the beer and molasses together in a small saucepan, bring to a boil, and then turn off the heat.
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22
Whisk the egg yolks, sugar, and vanilla extract together in a bowl.
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23
Whisk a few tablespoons of the warm cream mixture into the yolks to temper them.
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24
Slowly, add another 1/4 cup or so of the warm cream, whisking continuously.
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25
At this point you can add the rest of the cream mixture in a slow, steady stream, whisking continuously.
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26
Pour the mixture back into the pot, and return to the stove.
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27
Stir the beer mixture into the cream and cook the custard over medium heat, 6 to 8 minutes, stirring frequently with a rubber spatula and scraping the bottom and sides of the pan.
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28
The custard will thicken and when its done will coat the back of the spatula.
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29
Strain the mixture, and chill at least 2 hours in the refrigerator.
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30
When the custard is very cold, process it in an ice cream maker according to the manufacturers instructions.
