Heat the cream in a saucepan over medium-low heat until it begins to bubble. Remove from the heat and stir in the chocolate and sugar until melted. Slowly stir in the stout beer. Cover and refrigerate until completely cooled.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches a soft consistency. Transfer ice cream to a two-litre sealed plastic container; press plastic wrap on to the surface and seal. For best results, ice cream should freeze in the freezer for at least 2 hours or overnight.
I'm not sure if something is missing with this recipe.
I chilled the mixture in the fridge for 2 hours and have put it in the icreceam maker but it is just not thickening up. Will try freezing it as is, but I think it will be a dud, unfortunately! - 14 Mar 2012