1. Whisk together sugar, salt, and egg yolks until smooth.
2. Stir in cream and cook, stirring constantly, over medium heat, until the mixture
thickens and coats the back of a spoon, (about 5 minutes).
3. Pour mixture through a fine strainer into a medium bowl, and whisk in dragon stout and vanilla.
4. Refrigerate until chilled.
5. Process in an ice cream maker according to manufacturer’s instructions.
6. Transfer to a resealable plastic container and freeze until firm, at least 4 hours.