To make the ice cream: Combine the milk, heavy cream, sugar, and vanilla bean in a saucepan and bring to a boil over high heat. Pour 1/4 cup of the hot mixture in a steady stream over the egg yolks, whisking constantly. Repeat until all the milk mixture has been added. Strain the ice cream base through a fine sieve and cool in an ice bath. When the mixture is cool add the beer, transfer to an ice cream maker, and process according to the manufacturer's instructions. Spoon the ice cream into a plastic container and freeze for at least 1 hour before serving.
Preheat the oven to 300 degrees F.
To make the coconut straws: Combine the butter, sugar, honey, and glucose in a heavy-bottomed pan. Heat the mixture over medium-high heat until a candy thermometer indicates a temperature of 280 degrees F. Stirring constantly, remove the pot from the stove. Add the coconut, then quickly and carefully spread the mixture out on a parchment lined baking sheet. Cool the mixture then cut 4 1/4-inch wide strips. Place the strips on a non-stick baking sheet (preferably a silpat) then bake until golden, about 10 to 15 minutes. Cool the strips for 5 minutes (the strips should be firm but pliable) then roll them into thin straws.
Fill 4 tall, chilled beer glasses with 3 scoops of ice cream each. Pour beer into each glass then top with another scoop or 2 of ice cream. Garnish with the coconut straws and serve.
*Available at specialty stores
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Michael Blatt, Thom Restaurant, NYC
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