Bring beer, milk, cream, glucose, and sugar to a boil, drizzle into the egg yolks while whisking vigorously. Heat to 185 degrees F stirring constantly and pour through a fine seive and chill over an ice bath. When ice cream base is cold, freeze in an ice cream machine.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Robert Whitesell 2002 for FoodTV.com's Ice Cream Cook-Off Competition.