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.

At some point BC is going to have summer.  Maybe?  When the heat hits, go executive banquet beer style-ee with this Leather and Neoprene Beer “Koozie” from Wheelmen and Co.  I’m sorry to say my Ovens Rappel beer Coozie was left behind in my rental car in downtown Sydney.  Leather, Neoprene, beer.  Good.

Wheelmen & Co. — Goldman Leather Koozie.