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1
To make the ice cream: Combine the milk, heavy cream, sugar, and vanilla bean in a saucepan and bring to a boil over high heat.
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2
Pour 1/4 cup of the hot mixture in a steady stream over the egg yolks, whisking constantly.
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3
Repeat until all the milk mixture has been added.
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4
Strain the ice cream base through a fine sieve and cool in an ice bath.
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5
When the mixture is cool add the beer, transfer to an ice cream maker, and process according to the manufacturer's instructions.
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6
Spoon the ice cream into a plastic container and freeze for at least 1 hour before serving.
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7
Preheat the oven to 300 degrees F.
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8
To make the coconut straws: Combine the butter, sugar, honey, and glucose in a heavy-bottomed pan.
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9
Heat the mixture over medium-high heat until a candy thermometer indicates a temperature of 280 degrees F. Stirring constantly, remove the pot from the stove.
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10
Add the coconut, then quickly and carefully spread the mixture out on a parchment lined baking sheet.
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11
Cool the mixture then cut 4 1/4-inch wide strips.
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12
Place the strips on a non-stick baking sheet (preferably a silpat) then bake until golden, about 10 to 15 minutes.
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13
Cool the strips for 5 minutes (the strips should be firm but pliable) then roll them into thin straws.
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14
Fill 4 tall, chilled beer glasses with 3 scoops of ice cream each.
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15
Pour beer into each glass then top with another scoop or 2 of ice cream.
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16
Garnish with the coconut straws and serve.
