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This one is worth if for all of you Guiness lovers:

12 oz Guinness
2 C heavy cream
2 C whole milk
3/4 C sugar
1 teaspoon vanilla
6 egg yolks

In a large sauce pan, simmer the Guiness until reduced by 3/4, about 10 minutes. Combine the cream, milk, and sugar ina medium sauce pan. Bring to a boil over medium heat.

Beat the egg yolks in a medium bowl. Whisk one cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow steady stream to the hot cream. Cook over medium low heat, stirring occasionaly, until mixture thickens to coat the back of a spoon and reaches 170 degrees. Add vanilla. Remove from heat, pour into a clean container and cool in the refrigerator for at least 2 hours.

After its cool, add the reduced Guiness.

Freeze in ice cream maker according to your makers instructions...