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Dessert

Chocolate Stout Ice Cream Cake with Mustard Pretzel Crust & Mustard Butterscotch Sauce

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Can you believe it’s almost Christmas? Where on earth does the time go?! In any case, let’s focus on one of the best parts of the holidays…dessert. Christmas time is all about good eats and treats! If you love feeding people, especially during the holiday season, check out this fun recipe from Susan at The Girl in the Little Red Kitchen. Susan was one of our Sliced competitors that made it through to the final contest round and had to create a dessert recipe featuring our mustard. Well, she absolutely did just that…and it was a good one, too! The beer lover in your life will love this stout ice cream cake with a pretzel crust. Yum. You’ll never believe there was mustard in this recipe, so it can be a great conversation starter :) Go on- try something new this year!

Chocolate Stout Ice Cream Cake with Mustard Pretzel Crust & Mustard Butterscotch Sauce

Ingredients:

For the ice cream:

1 cup whole milk
¾ cup pure cane sugar
1 vanilla bean, seeds removed, pod reserved
¼ cup cocoa powder
4 ounces bittersweet chocolate
6 large egg yolks
2 cups heavy cream
12 ounces stout beer (such as Guinness)

For the crust:

1 cup finely crusted salted pretzels
2 tablespoon almond butter
1 tablespoon Saucy Mama Hatch Chili Mustard
3 tablespoons unsalted butter, melted

For the topping:

¾ cup cold heavy cream
1 heaping tablespoon cane sugar

For the butterscotch:

4 tablespoons unsalted butter
½ cup packed light brown sugar
½ cup heavy cream
1 tablespoon Saucy Mama Creamy Garlic Mustard

Directions:

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 ¾ 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.

We loved Susan’s cake as is, but feel free to try her butterscotch sauce recipe on top, too!

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