Ingredients

• ¾ cup sugar
• 2 large eggs
• 1 tablespoon cornstarch
• 2 cups half and half
• 1 cup heavy cream
• 1 teaspoon vanilla
• 1 ½ cups salted pretzels broken into bite sized pieces
• ½ – ¾ cup stout caramel sauce from this site

Instructions

1. In a large bowl, combine the sugar, eggs and cornstarch and beat with a hand mixer until thick and pale yellow, about 3-5 minutes. Set aside.
2. In a medium saucepan, heat the half and half to just barely a simmer. In a slow steady stream, add the hot half and half to the egg mixture, beating constantly at a medium speed. When mixture is combined, pour it back into the pan and heat over medium heat, stirring constantly until mixture thickens.
3. Place a fine mesh sieve over a large bowl and pour the custard through the sieve to remove any large egg particles. Scrape the outside of the sieve to capture as much of the custard as possible. Cool for 10 minutes, then stir in the heavy cream and vanilla. Chill for at least 2 hours or overnight.
4. Follow the manufacturer’s instructions for your ice cream maker to churn the ice cream. In the last few minutes before the ice cream is ready, add the pretzel pieces and churn until fully combined.
5. Spoon about 1/4 of the ice cream into a freezer-safe container. Drizzle several tablespoons of stout caramel over the ice cream. Continue layering in this fashion Ice cream:stout caramel and finish with ice cream on top. Cover with plastic wrap and freeze for several hours or overnight.
6. Serve with extra pretzels and caramel sauce if desired.

Ingredients

• 1 12-ounce stout beer such as Guinness
• ¾ cup light brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• ¼ teaspoon salt

Instructions

1. Pour the stout into a medium saucepan and heat to boiling. Reduce heat to a rapid simmer and cook until the stout is reduced by half.
2. Stir in the brown sugar and vanilla. Heat to boiling, reduce heat to a rapid simmer and let the mixture cook 8-10 minutes without stirring until sauce turns a deep amber and bubbles start to grow and expand. Mixture will be hot like lava, so be careful.
3. Remove from heat and add the butter, cream and salt and stir carefully until fully combined. Transfer to a resealable glass storage jar and let the mixture cool to room temperature. Keep in the refrigerator for up to two weeks.

Ingredients

• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon salt
• 3 ½ ounces semisweet chocolate, coarsely chopped
• ½ cup (1 stick) unsalted butter
• ½ cup stout or other dark beer, or cold coffee
• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Butter and flour a 9 x 13-inch baking pan. Set aside.
2. In a medium bowl, sift together flour, cocoa powder, and salt.
3. Melt the chocolate in a heatproof bowl over a pot of boiling water. In a small pan over medium heat, melt the butter until it just turns golden brown, about 5 minutes. Pour the brown butter into the chocolate and stir until combined. Remove the bowl from the heat and stir in the stout (or coffee).
4. In a separate medium bowl, whisk together eggs, vanilla and sugars until thick, about 2 minutes. Add the chocolate mixture and whisk to combine. Add the wet ingredients to the dry ingredients and stir until all of the ingredients are well combined. Fold in the chocolate chips.
5. Pour into the prepared pan and bake for 35 to 40 minutes or until the edges are firm and the center is set. Remove from the oven and allow to cool completely in the pan before slicing.
6. Slice into 12 large or 24 small brownies.
7. To store, cover the pan in plastic wrap and keep on the counter for up to one week.

Cette recette est énorme. J'en ai donné aux voisins tellement ça en fait.
Je ne suis pas un grand fan du résultat. Je vais conserver celle que j'utilise déjà depuis des années qui donne (à mon goût) un meilleur résultat.