Take 14 ounces of dark chocolate chips and put them in a large bowl, cover with a mesh strainer.
In a medium sauce pan mix 4 cups milk, 2 cups sugar, and a pinch or two of salt. Combine while stirring and allow to become warm.
In a separate bowl, whisk together 8 egg yolks. Then slowly add a few spoonfulls of the milk mixture to the eggs while stirring. Slowly add all the milk while whisking.
Return the mixture to the saucepan and stir over medium heat, scraping down the sides and bottom, until the mixture thickens and coats the back of the spoon.
Pour the custard through the strainer over the dark chocolate. Stir until the chocolate is melted. Once the mixture is melted and smooth, whisk in 2 cups of cream and 2 teaspoons vanilla extract.
Transfer to a refrigerator and allow to chill thoroughly.
Add one 12 ounce bottle of Guinness, 2 shots of Bailey’s Irish Cream and 2 tablespoons of whiskey.
Pour mixture into ice cream maker and churn on low speed for about an hour. The ice cream will probably not set up but will become very thick and aerated.
Transfer to deep freeze and allow to set up over night. Final product should have the consistency of a fudgesicle and taste like awesomeness.
Freedumbring 