• Place a strainer on top of a bowl and set it aside. 
• Pour the stout into a saucepan and heat over medium heat for 10 to 15 minutes until it is reduced by half. If the stove is too hot, it will boil over so watch it closely. 
• Add the cream, milk, 3/4 cup of sugar, and the salt to the reduced Stout. Stir until the mixture is warm then stir in the chopped chocolate and stir until melted. 
• In a separate bowl beat the yolks with the remaining 1/4 cup sugar.
• Whisk a cup of the chocolate stout mixture into the yolk mixture. Continue whisking until well combined then pour it into the saucepan with the rest of the warm chocolate stout. 
• Stir the mixture constantly while you heat it over medium heat. Continue heating and stirring until an instant-read thermometer reads 180°-185°F. (make sure the mixture does not boil).
• Pour the custard into the strainer that is set over a bowl to remove any bits of cooked egg yolk.  
• Stir in the vanilla and salt then cover the mixture and place it in the fridge to chill. 

Ice cream machine:

• Pour the chocolate custard into an ice cream maker and follow the manufactures instructions for churning ice cream