Ingredients
1
bottle (12 oz) stout beer
2
tablespoons unsalted butter
1 1/2
cups packed dark brown sugar
1
cup whipping cream
1
teaspoon vanilla
1/8
teaspoon salt
6
scoops vanilla ice cream
1/2
cup coarsely chopped walnuts
Whipped cream topping (from aerosol can)
Preparation
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.
