Step 1 In a medium bowl, whisk the egg yolks with the sugar until they are pale and lemon-colored. Bring the beer and the cream to a simmer in a heavy-bottomed saucepan, then slowly pour over the sugar mixture, whisking constantly. Return the mixture to the pan and cook over low heat, whisking frequently, until it thickens.
Step 2 Pour through a strainer into a mixing bowl set over ice and whisk until cool. Freeze in an ice cream maker according to manufacturer's directions.