|Malt ice cream, stout beer caramel sauce and ground hazelnuts.|
2,5 dl whole milk
2 tbsp malted rye
2 tbsp dark cocoa powder
2 tbsp syrup
2 tsp vanilla
1 tsp cinnamon
2 dl brown sugar
6 egg yolks
4 dl whipping cream
Combine milk, malted rye, cocoa powder, syrup, vanilla and cinnamon and constantly stirring cook to simmer. Remove from heat.
In a bowl combine egg yolks and brown sugar. Whisk them until the mixture is fluffy and creamy. Add the warm milk with spices. Then return the mixture to the pot and cook gently, stirring, until temperature reaches 82 degrees celsius.
Cool the mixture rapidly in an ice cool water bath. Then cover it and put in a fridge overnight. Next morning whisk the mixture and put it in a freezer (or use your ice cream maker). After about 1-2 hours it is ready to be whisked. Whisk 1-2 minutes and return to the freezer. Repeat this after an hour and again until it is frozen (3-4 times).
To make delicious sundaes I made stout beer caramel sauce. I found this recipe in Betty Crocker web site.
3,5 dl stout beer
2 tbsp butter (unsalted)
3,5 dl brown sugar
2,5 dl whipping cream
1 tsp vanilla
1/8 tsp salt
Simmer beer over medium heat about 15 minutes. Stir in butter and brown sugar and cook, without stirring, until the temperature reaches 112 degrees C (234-235 degrees F). - Betty Crocker tells it takes about 12 minutes, I had to cook over 30 minutes to reach the 112 C temperature.
Remove from heat and slowly add cream, vanilla and salt, contantly stirring. Return to medium heat and cook an additional 3-5 minutes. The mixture thickens a bit. Let the sauce cool about two hours before serving.
Make perfect sundaes using malt ice cream, stout beer caramel sauce, groud hazelnuts and whipped cream.