Boil stout down until reduced to a pint.

Lower heat and simmer on low.

Blend sugar and egg in a bowl.

Add the milk to the egg then add the stout concentrate.

Mix in the cream and chill in the refrigerator for 1 hour.

Use either ice cream maker following manufacturer’s directions or freeze for several hours in the freezer and beat until light and fluffy and then refreeze for several hours.