Preparation:
1. In a heavy saucepan, heat cream, stout, milk and honey till bubbly. In a medium bowl, beat egg yolks and sugar with an electric mixer on medium to high speed till fluffy. Beat in the cocoa powder till well combined. Gradually stir hot stout mixture into egg mixture till just combined. Return to saucepan. Cook and stir over medium heat till slightly thickened and just begins to bubble around edges (don't overcook).
2. In a large bowl, place semisweet chocolate pieces. Pour hot egg mixture over chocolate pieces. Stir with a wire whisk till the chocolate is melted. Cool; cover and chill thoroughly.
3. Pour the chocolate mixture into a 2-quart ice cream container. Freeze according to manufacturer's directi |
