Chocolate & Guinness Fudge Brownie With Malt & Guinness Ice Cream…
July 16, 2014
We love making ice cream, so many different flavours and textures to play with, after making a Guinness cake for local charity cake sale (picture included), we decided to use up all the bits of cake left as a base for our sundae and of course it had to be topped with Guinness & malt ice cream and a hot chocolate fudge sauce. Yay it worked and was totally delicious.
- Prep: 20 mins
- Cook: 45 mins
- Yields: 6 Generous
Recipe for Chocolate Guinness cake...... Make the cake in advance, cool completely and store until needed.
Guinness ice cream. Whisk all the egg yolks with the golden caster sugar together until light airy and paler in colour, add the cornflour and whisk to combine and my encouragement would be to use all the egg whites to make a batch of store cupboard meringues. In a large heavy bottom saucepan bring the cream, milk, Guinness and malt to a gentle boil, reduce the heat add the egg mixture, stirring constantly until thickened and a spoon leaves a trail in the custard mixture, this can take up to 10 minutes. Strain into a large container with a lid through a fine sieve and leave to cool completely. Place in the fridge and once chilled transfer to a freezer. Fork through every 30 minutes (this will stop crystals from forming) and repeat twice more.
Chocolate fudge sauce. To make the chocolate fudge sauce, pour the evaporated milk into a small heatproof bowl, break up the chocolate into small squares and add them to the milk. Place the bowl on a saucepan of barely simmering water, making sure the bottom doesn't touch the water and leave the chocolate to melt, stirring from time to time. It will take about 10 minutes to become a lovely fudgy mass.
In a groovy glass bowl, or individual small glass bowls, break up chunks of the guinness cake into mouth sized bites, drizzle with fudge sauce, add a few generous scoops of the guinness and malt ice cream and finally drizzle with more chocolate sauce. Serve immediately.