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I developed these sundaes with a festive St. Patrick's Day in mind, but for a quick and show stopping sweet, feel free to substitute your favorite ready-made ice cream. The real magic of this dessert is the warm Walnut Honey topping drizzled over a cool creamy custard.

Ingredients

• 2 cups Guinness (16 ounces)
• 2 cups heavy cream
• 1 3/4 cups whole milk
• 15 large egg yolks
• 1 cup Demerara sugar
• Honey Walnut Conserve

Instructions

1. In a large saucepan, combine the Guinness with cream and milk. Over medium high heat, bring to a soft simmer.
2. In a large bowl, whisk the egg yolks with the sugar until the mixture is pale yellow.
3. Very slowly add the warm beer mixture to the yolk mixture. Whisk until well blended.
4. Pour the mixture into the saucepan and cook over medium heat. Stir constantly until the mixture coats the back of a spoon. This will take about 6 minutes. Do not let the mixture boil.
5. Pour the custard into a bowl set in a larger bowl filled with ice water. Stir the custard occasionally and let it sit until is is cold, about 30 minutes.
6. Pour the cooled custard into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into an airtight container and freeze until firm, about 4 hours.
7. Just prior to serving the ice cream, heat desired amount of Honey Walnut Conserve slowly over in a small saucepan.
8. Spoon generous amounts of warm honey over ice cream & enjoy immediately.