Ice cream with chocolate, dark beer and pieces of beer brownie
4 servings
60 minutes
This exquisite dessert combines the rich flavor of Guinness dark beer with the velvety texture of chocolate ice cream and the tenderness of brownies. Born from experiments in European cuisine, it surprises with a harmony of sweetness, bitterness, and creamy softness. The thick chocolate-beer sauce adds depth to the flavor, while chunks of brownie provide a pleasant textural play. This ice cream is perfect for gourmets looking to try unusual combinations and pairs excellently with a cup of strong espresso or a glass of aged stout. A magnificent treat for those who appreciate culinary adventures.
1
In a small saucepan, simmer the Guinness over low heat until reduced to 1 cup of concentrate.
- Guinness stout: 500 ml
2
For the chocolate-beer sauce, in a small saucepan over medium heat, combine 1/2 cup of concentrate, 50 grams of sugar, and cocoa powder; cook for 2 minutes. Add crushed chocolate and cook until dissolved and smooth.
- Guinness stout: 500 ml
- Sugar: 140 g
- Cocoa powder: 20 g
- Dark chocolate: 30 g
3
Dissolve starch in 50 ml of milk.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 200 ml
4
For the ice cream, in a small saucepan over medium heat, combine the remaining cream and milk, 90 grams of sugar, a pinch of salt, stir and bring to almost boiling. Add the cornstarch milk and cook while stirring constantly until thickened. Remove from heat, add cream cheese and 1/3-1/2 cup of chocolate beer sauce (to taste), mix until glossy and smooth. Cool to room temperature and then refrigerate overnight.
- Cream 30% fat: 200 ml
- Whole milk (3.2%): 200 ml
- Sugar: 140 g
- Salt: pinch
- Cornstarch: 3 teaspoons
- Cream cheese: 50 g
- Guinness stout: 500 ml
5
Freeze in the freezer for ice cream, adding 100 grams of pre-cut brownie with dark beer in the last few minutes of freezing. Transfer the finished ice cream to a container and place it in the freezer until firm.
- Dark chocolate: 30 g
