Chocolate Stout and Ice Cream!

A few years ago, one of my brewer friends gave me a a taste of his Chocolate Stout with a scoop of ice cream!  Are you kidding me?!  It was so delicious.  The sweetness of the ice cream off-set by the slight bitterness of the stout gave a wonderful explosion of flavor!  So... since National Ice Cream Soda Day is on June 21st, I thought I'd share a Chocolate Stout recipe just in case you feel the need to try it out and make your own Chocolate Stout and serve it over your favorite ice cream!  Cheers!
Chocolate Stout Recipe

• 7.5 lb. Light liquid malt extract
• 0.5 lb. 120 L crystal malt
• 0.5 lb. chocolate malt
• 0.5 lb. rolled oats
• 3.0 oz. roast barley
• 1.5 oz. chocolate extract (in secondary)
• 1 oz. Cascade pellet hops, (60 min)
• 1 oz. Cascade pellet hops, (30 min)
• 1 oz. Cascade pellet hops, (knockout)
• 1 tsp Irish moss (20 min)
• Fermentis US-05 American Ale Yeast

Directions:
Steep Specialty malts in 150°F water for 20 minutes.  Strain, add liquid malt extract and proceed with one-hour boil, adding hops at specified intervals. Cool to 60°F and pitch yeast.
Ferment at for one week. Siphon into secondary. Add chocolate extract and hold until fermentation is complete.  Bottle or keg and condition.
Specifications:
Yield: 5 gallons
Original Gravity: 1.069
Final Gravity: 1.017
ABV: 6.83%
IBU: 30