Preparation:
Heat the milk, sugar and salt in a saucepan (until hot, not boiling).
Meanwhile, beat the egg yolks with a whisk to lighten them a little.
Pour the hot milk into the egg yolks, stirring constantly so that the yolks do not curdle.
Then return the entire milk-yolk mixture to the saucepan and over medium heat, heat until the mixture thickens.
Remove from heat and pour this mixture over the chocolate. Stir until the chocolate melts.
Add the heavy cream, then the beer and vanilla extract.
Pour into a container with a lid, place in the freezer, stirring every hour for 4-5 hours until the ice cream sets (this is important).