4 Vanilla Pops
1kg Dark Chocolate
Pinch of Salt
1 Can of Guinness Foreign Extra Stout (320ml)
Boil the Guinness, milk, cream and vanilla in a pot. In a separate bowl, whisk the yolks and sugar until combined.
Pour 1/4 of the boiled mixture into the eggs and combine. Gradually whisk in the rest of the milk while avoiding eggs from scrambling.
Pour the mixture back into the pot. Keep stirring on low heat at 65°C for 10mins until the custard sticks to the back of a spoon.
Pour the custard through a sieve over the chocolate. Blend with a hand blender until you have a thick chocolate custard.
Pour into a greaseproof lined 5cm deep tray. Sprinkle salt and set in freezer. Cut into rectangles. Enjoy with a chilled can of Guinness Foreign Extra Stout!