Guinness Stout Ice Cream

1 c Water
2 tb Cornstarch
1/2 c Sweetened condensed milk
1 1/2 c Evaporated milk
1/4 ts Salt
1/2 c Sugar
1/2 c Guinness stout

In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Add the milks, the salt, and the sugar, heat the mixture over moderately low heat, whisking, for 1 to 2 minutes, or until the sugar is dissolved, and remove the pan from the heat. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

Makes about 1 quart.

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