From: Executive chef Sam McGann, Vintage Tavern, Suffolk, VA. Yield: 1 quart. 2 cans Guinness Draught, reduced on top of stove to 1 cup 2 cups heavy cream 1 cup milk ¾ cup sugar 6 egg yolks for garnish, gaufrette wafers as needed for garnish, melted chocolate In a heavy stock pot, heat cream, milk and ¼ cup of sugar to a simmer and remove from heat. In mixing bowl, whisk egg yolks and remaining sugar until ribbon stage is formed. Temper cream mixture into ...

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