Rosewater Ice Cream
This Moroccan inspired ice cream will keep you cool and calm as the weather warms up.
4 large egg yolks
1/2 cup sugar plus 3 Tbs
1 1/2 cups Guinness Stout
1 3/4 cups heavy cream
115 g high-quality bittersweet (70%) chocolate, finely chopped
In large mixing bowl, whisk together egg yolks and 1/2 cup sugar.
Slowly pour Guinness into 2 litre measuring cup, pouring down side of cup to reduce foaming. Pour 1/2 cup of Guinness into heavy-bottomed saucepan. Add 1 1/4 cups cream and whisk to combine. Set over medium heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate and whisk until smooth.
Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling.
Return mixture to saucepan and set over moderately low heat.
Cook, whisking constantly, until mixture thickens. Divide pudding among glasses, leaving at least 2.5 cm of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.
Meanwhile, pour 1 cup of Guinness into small saucepan and bring to boil over medium heat.
Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes.
Pour syrup into small bowl and let cool.
Beat remaining cream and 3 Tbs sugar until soft peaks form. Add 1 tsp. (or more to your liking) of the Guinness syrup and beat until combined. Divide cream among 4-6 glasses of previously prepared pudding and serve straight away.
Photo Credits: Carolyn