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1
In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes.
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2
Combine the cream, milk, and sugar in a medium, heavy saucepan.
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3
Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves.
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4
Bring to a gentle boil over medium heat.
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5
Remove from the heat.
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6
Beat the egg yolks in a medium bowl.
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7
Whisk 1 cup of the hot cream into the egg yolks.
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8
Gradually add the egg mixture in a slow, steady stream, to the hot cream.
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9
Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes.
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10
Remove from the heat and strain through a fine mesh strainer into a clean container.
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11
Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
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12
Chill in the refrigerator for 2 hours.
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13
Remove from refrigerator and add the Guinness reduction, whisking until well blended.
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14
Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions.
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15
Transfer to an airtight container and freeze until ready to serve.
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16
In a medium saucepan, scald cream and honey medium heat.
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17
Remove from the heat.
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18
Place the chocolate in a heatproof bowl.
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19
Add the hot cream, let sit for 2 minutes, then whisk until smooth.
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20
Whisk in the vanilla.
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21
Let stand until cool but still pourable.
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22
Serve over Guinness ice cream.
