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1
Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water.
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2
Place a medium bowl fitted with a fine strainer inside the ice bath.
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3
In a medium saucepan, combine the milk, cream, vanilla, salt, cocoa and granulated sugar.
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4
Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
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5
In a medium bowl, whisk together the egg yolks and the brown sugar until well combined.
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6
Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed.
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7
Whisk the egg milk mixture back into the saucepan.
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8
Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and registers around 175F on an instant-read thermometer, about 5 to 7 minutes.
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9
Be careful not to boil the mixture.
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10
Immediately strain the mixture through the fine strainer into the prepared ice bath.
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11
Stir in the chocolate until melted and smooth.
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12
Add the stout, stirring to combine.
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13
Cool the custard in the ice bath until it reaches room temperature, stirring often.
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14
Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.
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15
Pour the chilled mixture into an ice cream maker.
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16
Freeze according to the manufacturers directions.
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17
Transfer the ice cream to an airtight container, press plastic wrap against the ice cream surface and freeze until it is firm and the flavor is ripened, at least 4 hours.
