Chocolate Ice Cream with Sweet Guinness Syrup and Dark Chocolate Chunks

Chocolate Ice Cream with Sweet Guinness Syrup and Dark Chocolate Chunks might be a good recipe to expand your dessert recipe box. This recipe serves 4. One serving contains 399 calories, 1g of protein, and 9g of fat. For 97 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It is perfect for st. patrick day. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of butter, guinness stout, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. A couple people made this recipe, and 21 would say it hit the spot. It is brought to you by Pepper Lynn. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 1%. Raspberry Dark Chocolate Ice Cream with Brownie Chunks, Dark Chocolate Guinness Ice Cream, and Bacon Guinness Chocolate Pancakes with a Frothy Whipped Cream Head and Guinness Chocolate Syrup are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large-bottomed pot, heat the Guinness together with the sugar over medium heat, stirring occasionally. Once the mixture boils, reduce the heat to medium low, and simmer until syrupy, about 50 minutes (note that it will thicken as it cools). Remove the pot from the heat, whisk in the butter until completed melted, and allow the syrup to cool to room temperature.Foam from the beer may cause a thin skin to form on the surface of the syrup, but once it's cool, pouring it through a fine mesh strainer will remove any unwanted bits.Chill the syrup in the refrigerator for at least 2 hours until cold. Serve over chocolate ice cream; top with chocolate chunks.

 

Step by step:

1. In a large-bottomed pot, heat the Guinness together with the sugar over medium heat, stirring occasionally. Once the mixture boils, reduce the heat to medium low, and simmer until syrupy, about 50 minutes (note that it will thicken as it cools).

2. Remove the pot from the heat, whisk in the butter until completed melted, and allow the syrup to cool to room temperature.Foam from the beer may cause a thin skin to form on the surface of the syrup, but once it's cool, pouring it through a fine mesh strainer will remove any unwanted bits.Chill the syrup in the refrigerator for at least 2 hours until cold.

3. Serve over chocolate ice cream; top with chocolate chunks.

Nutrition Information:

covered percent of daily need