As requested, here is the recipe for the ice cream (base recipe is from the Ample Hills Creamery book)
1 2/3 c whole milk
1 2/3 c heavy cream
1/2 c powdered milk
3/4 c sugar
3 egg yolks
2 oz homebrew coffee stout reduction (or any other beer)
For the reduction, reduce one pint of beer over low heat until there is approximately 2 oz. I allowed for some caramelization to give a little extra flavor complexity.
Heat and stir the first four ingredients over medium heat in a saucepan. In a separate bowl, whisk the egg yolks. Temper the egg yolks by slowly transferring a few large spoonfuls the heated milk mixture into the bowl while constantly whisking. This is to prevent cooked eggs in the ice cream! Then, pour the egg yolk mixture and beer reduction into the saucepan while stirring. Once the mixture coats the back of a spoon, pour into a 1 gallon freezer zipper bag. I like to pour the mixture through a mesh strainer just in case there are lumps. Immediately seal and place in an ice bath. Once the ice cream base is fully cooled, add to your ice cream machine and follow the manufacturers instructions. Enjoy!
Notes: The powdered milk helps to bind water molecules to help the ice cream remain creamy rather than icy.