Makes 1 quart
1/2 Vanilla Bean
1/2 Cup Whole Milk
1/2 Cup Chocolate Milk
1 Cup Heavy Cream
2/3 Cup New Holland Dragon’s Milk
2 1/2 Tablespoons Robust Molasses
4 Egg Yolks
1/3 Cup Sugar
1/2 Teaspoon Vanilla Extract
1 Teaspoon Dark Drinking Chocolate or Cocoa
Split vanilla bean lengthwise and scrape into a medium saucepan. Add the pod, milk, chocolate milk, and cream into the saucepan. Bring to a boil over medium heat, once boiling turn off the heat and add drinking chocolate. Stir in drinking chocolate and then cover the pan. Let sit for 30 minutes so flavors infuse.
In a small saucepan whisk together the Dragon’s Milk and molasses. Bring to a boil over medium heat. Once boiling turn the heat off.
In a large mixing bowl, whisk the yolks, sugar, and vanilla extract until combined.
Whisk in a few tablespoons of the hot cream mixture, then very slowly begin to whisk in the rest of the hot cream mixture. Be careful not to add too much too quickly, you don’t want to cook the eggs.
Pour the mixture back into the medium saucepan and remove vanilla pod.
Add the beer/molasses mixture into the cream mixture.
Cook over medium heat, stirring often with a wooden spoon, for 8 to 10 minutes or until you think it has thickened enough that it is coating the back of the spoon.
Refrigerate in bowl overnight.
The next day, add the mixture to an ice cream maker according to the manufacturer’s instructions.