INGREDIENTS
For the Guinness Ice Cream
2 1/2 cups cream
1 2/3 cups milk
2 cups Guinness beer
1 1/2 cups caster sugar
1 1/2 cups egg yolks
2 gelatin leaves
For the Chocolate Ganache Base
1 1/2 cups cream
1/8 cup sugar
1/2 cup butter, diced
1/5 cup milk chocolate
2 grams salt
For the Guinness Caramel
1 3/8 cups Guinness
1 4/5 cups brown sugar
1 3/8 cups heavy cream
7/8 cups butter
For the Malt Foam
5 cups heavy cream
4/5 cup milk
2/3 cups brown sugar
1 2/5 cups malt powder
1 1/5 cups egg yolks
DIRECTIONS
Make the ice cream. Bloom the gelatin in ice water for 10 minutes. Set aside. Blend the cream, milk, Guinness, sugar, and egg yolks on low speed until smooth.Transfer to a pot and cook gently over medium–low heat, stirring constantly. Bring to 183 degrees, ensuring the yolks do not curdle. Remove from heat and whisk in the bloomed gelatin. Strain the mixture into a clean bowl set over an ice bath. Stir until cool. Cover with cling film and refrigerate overnight. The next day, churn to a gelato-like texture. For the ganache base, combine cream, sugar, chocolate, and salt in a bowl over a bain-marie. Whisk until melted and smooth. Remove from heat and slowly whisk in the butter, piece by piece, until glossy and velvety. Pour a quarter of a cup into your serving vessels (glass, cup, or bowl). Leave to set at room temperature for 3 hours, or refrigerate overnight. To make the caramel, reduce the beer by half in a medium pot. Add cream and reduce mixture by one-quarter. Stir in brown sugar and cook until dissolved. Remove from heat and whisk in butter, one cube at a time, until emulsified and glossy. To make the malt foam, combine all ingredients in a pot, whisking until smooth. Heat gently to 183 degrees, stirring continuously. Strain into a bowl set over ice and chill thoroughly. Refrigerate overnight. Transfer to an iSi canister, charge with one gas cartridge, and shake well. Foam should be silky, light, and stable. To your vessel(s) of choice add a generous scoop of Guinness ice cream, crown with malt foam. Finish with a final drizzle of Guinness caramel. Serve immediately.
