To make the ice cream: pour the cream into a pan and place over a high heat.Whisk the egg yolks and sugar together. Pour the cream into the egg mixture to temper, then return the mixture to the pan and place back on the heat until it thickens, stirring continuously. Just as the mixture thickens remove from the heat and sieve into a bowl. Add the Guinness and stir.
Put the mixture into an ice cream machine, churn and freeze.
Pre heat the oven to 220C.To make the fondants: grease and flour 6 dariole moulds and place onto a baking sheet.
Melt the butter and chocolate in a bain-marie (a bowl placed over a pan of hot water). Whisk the eggs and sugar into the melted chocolate then fold in the flour and divide between the moulds.
Bake for 8 to 10 minutes in the oven. Remove from the oven, leave to stand for about a minute then turn out the fondants and serve with the ice cream.