1 – 1/2 cups heavy cream                    
2 inch piece of vanilla bean, split
1 – 1/2 cups milk                                  
1 – 1/2 tablespoon vanilla extract
2 egg yolks                                            
1/2 cup of coffee concentrate with 4 teaspoons or packets of instant coffee disolved in it
1/2 cup sugar                                        
1/2 cup Guinness Draft beer
1 to 2 tablespoons of Hershey’s Special Dark cocao powder 

Combine cream and milk in a medium pan over medium heat. Add vanilla bean and heat until mixture almost boils,  about 5-8 min. Reduce heat to low.Meanwhile beat yolks, sugar, vanilla extract and 1 tablespoon of cocao powder in a small bowl until smooth, about 2 min. add Guinness to hot cream/milk. Add 4 tablespoons hot cream/milk to egg mix and stir until combined. Gradually add egg mix to hot mix stirring continously to prevent the eggs from curdling.Cook over low heat until slightly thickened and mix coats the back of a spoon. Cool compleatly. When cool, remove vanilla bean, scrape seeds out and add those back to mix. Discard bean pod. Stir until well mixed. Pour into freezer bowl and follow your machine’s directions or have the kids start cranking the manual. My Cuisinart takes about 25 min. Just when it starts to get thick… taste and see if it needs more of the dark cocao powder or even more beer. Tweek it to your personal taste. Enjoy!