Guinness and chocolate ice-cream bombe Alaska

AT A GLANCE

  • Serves 8 people

Chocolate and stout are a good match; the bitterness of the cocoa and the beer complement each other beautifully. You'll need a blowtorch for this recipe.

  • 100 gm Brazil nuts
  • 220 gm (1 cup) caster sugar
  • 4 eggwhites
  • Pinch cream of tartar
  •  
  • Guinness and chocolate ice-cream
  • 250 gm dark chocolate (70% cocoa solids), finely chopped
  • 150 ml Guinness or other dry stout
  • 400 ml milk
  • 100 gm caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 2 tbsp Dutch-process cocoa
  • 7 egg yolks
  • 450 ml thickened cream
  •  
  • Chocolate Guinness cake
  • 55 gm softened butter
  • 80 gm each caster sugar and brown sugar
  • 2 eggs
  • 60 ml dry stout, such as Guinness
  • 2 tsp vegetable oil
  • 80 gm self-raising flour
  • 35 gm Dutch-process cocoa, sieved
01   For Guinness and chocolate ice-cream, melt chocolate with Guinness in a heatproof bowl placed over simmering water (5-7 minutes), then set aside. Bring milk, sugar, vanilla and cocoa to just below the boil in a saucepan over medium heat, stirring to dissolve sugar (3-5 minutes). Meanwhile, whisk yolks in a heatproof bowl until pale (3-5 minutes). Add milk mixture to yolks, stirring to combine, then return to pan and stir continuously over low heat until mixture thickly coats a wooden spoon (8-10 minutes). Add to chocolate mixture, stir to combine, place bowl over ice and stir occasionally until chilled. Whisk cream to soft peaks, fold through chocolate mixture and freeze in a 2-litre Dolly Varden cake tin (see note) or pudding mould.
02   For chocolate Guinness cake, preheat oven to 180C. Cream butter and sugar in an electric mixer, then add eggs one at a time, beating well after each addition. Add Guinness and oil, beat until smooth, add remaining ingredients and beat until smooth. Transfer to a 21cm-diameter cake tin lined with baking paper and bake until centre springs back when lightly pressed (20-30 minutes). Cool in tin for 5 minutes, then turn out and cool completely on a wire rack. Cut a round from cake to fit base of Dolly Varden tin, place on top of ice-cream and freeze until required.
03   Meanwhile, roast Brazil nuts on an oven tray until golden (3-5 minutes), cool, then coarsely chop and set aside.
04   Combine sugar and 200ml water in a small saucepan and bring to the boil over high heat, stirring continuously until sugar dissolves. Reduce heat to medium and brush down sides of pan with a wet pastry brush to remove sugar crystals, then cook until syrup reaches 115C on a thermometer (10-15 minutes). Start whisking eggwhites with cream of tartar in the clean bowl of an electric mixer until soft peaks form. Bring sugar syrup to 121C. Increase mixer speed to high and, with motor running, gradually pour syrup directly over meringue, avoiding the beaters. Whisk on medium speed until cooled to room temperature, thick and glossy (10-20 minutes).
05   Dip ice-cream mould briefly in hot water, then turn out onto a serving plate. Press nuts evenly over ice-cream, spoon meringue over and swirl into peaks with the back of a spoon. Brown with a blowtorch and serve immediately.

Note Dolly Varden cake tins are available from specialist cake decorating suppliers.

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