Let’s face it, adults love ice cream sundaes, too. Especially when they are fancied up with handmade candy and boozy fudge sauce. The kids shouldn’t get all the fun this summer, so why not take your backyard entertaining up a notch with these Grown-Up Stout Sundaes!
Creamy, dreamy and flecked with bittersweet chocolate pieces, the homemade Stout Stracciatella Ice Cream is delightfully smooth and flavorful. Dark stout beer adds a smooth, malted flavor that is pleasantly balanced with real vanilla bean seeds and heavy cream. Instead of store-bought fudge, swap the jarred stuff for some boozy Mocha Rum Sauce and replace chopped nuts with homemade hazelnut brittle! The Stout Stracciatella is the perfect base for any grown-up sundae, but the more options for toppings the better. Try adding anything from fudgy brownie bites and flakey sea salt to classics like sprinkles and sweetened whipped cream!
Stout Stracciatella Ice Cream
2 cup heavy cream
1 cup whole milk
¾ cup granulated sugar
¼ teaspoon salt
½ vanilla bean, seeds scraped out
6 egg yolks
1 cup stout beer
4 ounces bittersweet chocolate, chopped
Place a mesh strainer over a medium mixing bowl and set aside. Partially fill a large mixing bowl with ice to create an ice bath for the medium bowl and set aside.
Place the cream, milk, sugar, salt and vanilla bean seeds in a medium saucepan. Stir to combine. Heat the milk mixture over medium-low heat until it begins to steam and the sugar dissolves. Remove from the heat.
Meanwhile, whisk together the egg yolks in a mixing bowl. Once the milk is hot, slowly whisk in a small portion into the egg yolks to gradually increase their temperature. Add the egg-milk mixture back to the saucepan and place over medium heat.
Constantly stirring, heat the milk mixture until thickened slightly (about 8 to 10 minutes) or reaches 170 degrees on a candy thermometer. The mixture should coat the back of a spoon when done. Do not let the mixture come to a boil. Once hot, strain into the medium mixing bowl.
Stir in the stout until combined. Place in the ice bath, cover with plastic and chill in the refrigerator until cold.
Once cold, add the stout cream to your ice cream maker and freeze according to the manufacturer’s instructions.
Meanwhile, melt the chocolate and allow to cool but not solidify. During the last minute or two of churning, stream in the melted chocolate. The chocolate should freeze slightly then break up while being churned, creating shards of chocolate within the ice cream.
Transfer the churned ice cream to a freezer-safe dish. Pack and cover with a piece of parchment paper and freeze until solid.
1 cup granulated sugar
2/3 cup water
½ cup corn syrup
1 1/3 cup hazelnuts, chopped
1 tablespoon unsalted butter
1 teaspoon baking soda
1 teaspoon vanilla extract
flakey sea salt
Line a baking sheet with parchment or a silicone mat and set aside.
Place the sugar, water, and corn syrup in a saucepan. Bring to a boil over high heat and bring to about 260 degrees on a candy thermometer. Add in the hazelnuts and butter.
Continue to cook, not stirring, until the mixture is about 298 degrees on a candy thermometer.
Once hot, removed from the heat. While stirring, carefully add in the baking soda. The mixture will bubble up so be cautious. Stir in the vanilla extract.
Quickly and carefully, pour the mixture on the prepared pan and spread out flat. Sprinkle with flakey sea salt and allow to cool. Once set, break the brittle into pieces.
Substitute the hazelnuts with any favorite nut. Store leftover brittle in an air-tight container with pieces of parchment between the layers.
Mocha Rum Sauce
3 tablespoons whole milk or cream
2 tablespoons corn syrup
2 tablespoons unsalted butter
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
2 ounces bittersweet chocolate, chopped
1 to 2 tablespoons rum
Place the milk, corn syrup, butter, cocoa powder, and espresso powder in a saucepan. Heat the mixture over medium-low until the milk begins to simmer and the powders begin to dissolve. Remove from the heat and stir in the chocolate until melted. Add in the rum and salt and stir until combined. Allow to cool slightly before topping the ice cream. Recipe may be doubled.
Cherries of fresh berries
Flakey sea salt