Vanilla ice cream topped with homemade caramel sauce made with stout beer adds a little extra happy to Happy Hour.
bottle (12 oz) stout beer
tablespoons unsalted butter
cups packed dark brown sugar
cup whipping cream
scoops vanilla ice cream
cup coarsely chopped walnuts
Whipped cream topping (from aerosol can)
In large saucepan, simmer beer over medium heat 10 minutes, stirring occasionally. Stir in butter and brown sugar. Cook about 12 minutes, without stirring, to 234-235°F on candy thermometer (mixture will look syrupy).
Remove from heat. Slowly add whipping cream, vanilla and salt, stirring constantly. Return to medium heat; cook 3 to 5 minutes, stirring occasionally, until thickened and creamy. Cool 2 hours.
To serve, scoop ice cream into 6 glasses or bowls. Top with walnuts and whipped cream topping. Drizzle with caramel sauce. Refrigerate any remaining caramel sauce.
The caramel sauce can be stored tightly covered in the refrigerator up to 2 weeks.
Try the caramel sauce drizzled over cake or cupcakes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.