6 oz Guinness
125 g sugar
1/2 oz chocolate
4 egg yolks
1 cup heavy cream + 1 cup half&half
Over a low heat, simmer the Guinness until it reduces to about 2 oz. Let it cool, mix with the cream and half&half, and proceed to make the standard custard base. Let the cream mixture simmer for about 10-15 minutes over a low heat. While it cools, melt the chocolate and allow it to cool a bit as well (while still remaining liquidy.) Beat the egg yolks until they stiffen up, slowly whisk in the sugar. Temper in the cream mixture, then return to the saucepan. Add in the melted chocolate and stir like mad until it has a nice even consistency. Heat this slowly to 175F, then allow to cool to room temperature and proceed to churn according to the directions of your ice cream maker. While waiting for the ice cream to finish, drink the other 5 beers in your six pack to pass the time. Then enjoy this ice cream for breakfast in addition to your usual breakfast beer.