Beer and pretzels have gone together since the days when bar owners gave out free pretzels to make the patrons extra thirsty.
Little did those saloon keepers know that they were on to such a huge flavor sensation! With Oktoberfest on the horizon, I decided to play with this combination and make a super tasty dessert featuring Guinness and pretzels. Salted ice cream is becoming more and more popular so I knew I might be on to a winner. And my Guinness Ice Cream in Pretzel Cups
were actually a bigger success than I had imagined. I served these one night after dinner with some friends and they were a huge hit.
The first step is to reduce the Guinness into a syrup. You really don’t want to heat this too much or it will develop a bitter flavor. Just simmer it low and slow until it reduces from 3 cups to about 1/4 cup. It took about 2-3 hours.
Meanwhile, make the pretzel cups. Roll the pretzel dough out and cut out the rounds.
Give it a quick dip in a boiling baking soda-water mixture.
Then quickly paint on some butter and sprinkle with pretzel salt.
Press the rounds onto the backside of a mini muffin tin and bake for about 40 minutes until hardened.
When making the ice cream mixture, heat the milk and cream before adding the sugar and milk powder.
Remove from heat and stir in the Guinness syrup.
Once the mixture has cooled, put it in the ol' ice cream maker according to the manufacturer's instructions. Scoop the ice cream into the pretzel cups, add a final sprinkle of pretzel salt or garnish with a mini pretzel to really drive home the pretzel-beer combo. The ice cream by itself is fantastic, but when you serve it like this and take a bite with all of the elements, it is a dessert worthy of any 5 star restaurant. Dan Whalen craves ice cream more in September than any other month. He has been blogging for over 5 years at The Food in my Beard;check Dan's Tablespoon profile often to try his recipes with creative international spins!