Stout-Caramel Ice Cream Sundaes

Vanilla ice cream topped with homemade caramel sauce made with stout beer adds a little extra happy to Happy Hour. MORE + LESS -

Inspired Taste

March 26, 2012

Stout-Caramel Sauce

bottle (12 oz) stout beer

tablespoons unsalted butter

1 1/2

cups packed dark brown sugar

cup whipping cream

teaspoon vanilla

1/8

teaspoon salt

scoops vanilla ice cream

1/2

cup coarsely chopped walnuts

Whipped cream topping (from aerosol can)

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1

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).
2

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.
3

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.