Came across this recipe while surfing the web via Saveur.com.  Looks good enough to eat.  I crossed checked and this seemed to be the nicest recipe, a lot of others used cornstarch, bleh.  Because of the temps involved and the alcohol content, maybe not the best choice for desert at the firehall Rhea. Oh well.

3/4 cup sugar 1/2 tsp. kosher salt 6 egg yolks 2 cups heavy cream 1 1/2 cups strong stout one 11–12-oz. bottle 1 tsp. vanilla extract

Whisk together sugar, salt, and egg yolks in a 4-qt. saucepan until smooth; stir in cream and cook, stirring constantly, over medium heat, until the mixture thickens and coats the back of a spoon, about 4 minutes. Pour mixture through a fine strainer into a medium bowl, and whisk in stout and vanilla; refrigerate until chilled. Process in an ice cream maker according to manufacturers instructions. Transfer to a resealable plastic container and freeze until firm, at least 4 hours.

via Stout Ice Cream Recipe – Saveur.com.