A girl can dream. When I signed up for Saucy Mama’s Sliced challenge, I told myself if I made it to the dessert round there would be ice cream involved. I wasn’t sure if I was going to make mustard ice cream or not but I would be making ice cream.
Well folks, I made it. 25 competitors to start, 10 left and we are here bringing you desserts with mustard. It might sound crazy, perhaps a little off-putting. Even I was shaking in my boots a bit when I brought that spoonful of mustard butterscotch sauce up to my lips to taste – however I am here to tell you that mustard kind of works in dessert!
It was also a gift from Saucy Mama for putting up with beans in the entree round because our secret ingredient this time was BOOZE. Can we say happy Susan?
You know I like to bake with booze, I know I like to bake with booze, therefore it was a no brainer that a chocolate stout ice cream was going to happened. In my mind the the first combination that occurred was this – beer – pretzels – mustard. It’s summertime and it makes me feel like I’m at a baseball game on a beautiful afternoon.
This dessert takes a little bit of work and might go against the whole “it’s summer, I should be relaxing” theme but I promise the work is worth it. You will absolutely taste the beer in this ice cream and the mustard in the butterscotch plays off beautifully on the chocolate.
This dessert is a mouthful to say, a mouthful to make but I urge to get in the kitchen and experiment! Go make some Chocolate Stout Ice Cream Cake with Mustard Pretzel Crust & Mustard Butterscotch Sauce and take a big mouthful because isn’t that what cooking is all about?
In a saucepan over medium heat mix together the milk, sugar, vanilla bean and pod until dissolved.
Remove from heat and whisk in the cocoa powder and bittersweet chocolate until completely melted and smooth.
In a small bowl, whisk the egg yolks and ladle a small amount of the chocolate milk in to temper the yolks.
Bring the temperature back up to medium and in a thin, slow, steady stream drizzle the tempered egg yolks into chocolate milk while constantly stirring and scraping the bottom of the pan. Once all the egg yolks have been added, stir for an additional 30 seconds to one minute. The custard should thicken right away and you can test by stirring with a wooden spoon and wiping your finger across the back. If a line stays put you are good to go.
Set up an ice bath with a medium bowl inside a larger one. Stir together the heavy cream and stout in the medium bowl and place a sieve on top. Strain the thickened custard into the cream and cool completely. This can be done up to a day ahead of time.
Churn the ice cream according to your ice cream makers directions. Reserve 3 cups of softened ice cream for the cake.
Prepping the cake:
Heat your oven to 350 degrees F.
In a small bowl, mix together the crushed pretzels, almond butter, mustard and melted butter so it resembles wet sand.
Grease a 7 inch springform pan and press the crust into the bottom and sides.
Bake for 10 minutes and let cool slightly.
Spread the reserved 3 cups of softened ice cream over the crust and freeze for up to 4 hours or until set.
In the bowl of your stand mixer fitted with a whisk attachment add 3/4 cup heavy cream and a heaping tablespoon of cane sugar. Whip on high until stiff peaks form - be careful not to over whip the heavy cream.
Spread the whipped cream over the top of the ice cream cake.
In a small saute pan over medium heat melt the butter, brown sugar and mustard.
Whisk in the heavy cream and continue to stir until it comes to a simmer. Continue to cook for an additional minute or two until the sauce is thickened. It will continue to thicken as it cools.
Un-mold the cake from the springform pan and drizzle the sauce over the top and serve along side.