Combine the half-and-half, scraped vanilla bean
and seeds and salt in a nonreactive saucepan over medium heat. Bring the half-and-half just to a boil then promptly remove the saucepan from the heat.
Beat the sugar and egg yolks in a bowl until thickened and pale yellow. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs
and sugar, whisking in between each addition, until completely incorporated. Pour the mixture back into the saucepan
and place over medium-low heat. Cook, stirring, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat, strain
through a fine mesh sieve
and cool completely.
Pour the filling into the ice cream machine and process according to the manufacturer's directions. When the ice cream
has frozen, just before removing it from the machine, slowly drizzle
sauce into the ice cream as it continues to churn
. Allow to churn only until caramel is blended into the ice cream. Remove the ice cream from the machine and place in a freezer-safe container and freeze until firm, about 8 hours.
To make the floats, assemble 8 (1/2-cup) parfait
glasses. Fill each glass with 1/4 cup of Guinness. Place 2 (1-ounce) scoops of the ice cream in each of the glasses, and top each glass with enough Guinness to cover ice cream. Place a straw in each of the glasses and serve alongside the Espresso Syrup Cake.
Yield: about 5 cups ice cream, serving 8
Prep Time: 30 minutes
Inactive Prep Time: 9 hours
Cook Time: 15 minutes