Chocolate Guiness Icecream

Made a few other concoctions from the Ice Cream Happy Hour by Valerie Lum and Jenise Addison, but never got around to posting them. This was from the middle of June, Guiness Chocolate ice cream. This one is very good. It's like bittersweet dark chocolate icecream bathed in that distinctive Guiness taste. I would definitely recommend it, recipe thanks to the authors Lum and Addison after the jump:
I want to eat this picture. I'm so proud of it.

Ingredients

1/4 cup milk
1 cup heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
pinch of salt
4 egg yolks
7 ounces dark chocolate, chopped
12 ounces cold Guiness
1 tablespoon gelatin

1. Scald the milk, cream, sugar, salt, and vanilla by heating on medium low heat until the mixture sizzles upon movement and has a steamy atmosphere.

2. Whisk the egg yolks, and slowly pour 1/3 of the hot cream mixture from step one into the eggs while stirring continuously, called tempering.

 3. Pour everything back into saucepan and stir constantly on low heat until the custard is thick enough to hold its shape.

 
4. Pour the custard mixture through a strainer over the chocolate pieces and stir until completely melted.
5. Chill the custard for at least 8 hours, and cover so the plastic wrap is directly touching the custard surface to prevent skin formation.
6. Prepare the gelatin. Pour 1/3 cup Guiness into a small saucepan and sprinkle gelatin evely on top. Allow to bloom for two minutes until the gelatin has absorbed as much as possible.
7. Warm on low heat until gelatin completely dissolves.
8. Whisk together the gelatin mixture with the remaining Guiness, and add to custard.
9. Churn the icecream.

For an added layer of awesome, use the extra Guiness and make a float. Its as amazing as it sounds.