When I first tasted this beer, Escape Pod immediately reminded me of my favourite chocolate growing up in Australia- the Golden Rough.
These little discs of chocolate and coconut were up at the counter of every supermarket, next to the Freddo Frogs, Curly Whirlys & Caramello Koalas; my sisters and I begged Mum for one on every shopping trip.
For this epic adult sundae I whipped up a vanilla ice cream rippled through with sauce made from this truly decadent beer. I wanted to keep the recipe simple and not rely on any specialist equipment (my kitchen sure ‘aint big enough for an ice cream machine) but also achieve an ice cream that is light and rich and with no ice crystals. It turns out all you need is the super special ingredient- condensed milk, who’d-a-thunk-it!
Once the ice cream is made it’s all about going ham wild on the toppings. We’ve got homemade Golden Rough, fresh cherries, more coconut, cherry sauce, marshmallows, a bit of rosemary for a savoury note and then I topped the whole thing off with a bit more beer!
Vanilla bean Ice cream
397g tin sweetened condensed milk
600ml double cream
1/2tsp Vanilla Bean paste or 1 x fresh vanilla bean
Escape Pod Ripple sauce
1 x Can of Escape Pod
1/4 cup brown sugar
1/4 cup sweetened condensed milk
1 block of dark chocolate
1 cup desiccated coconut (toasted in the oven to golden brown)
sprinkle of coconut shavings
(you get the idea… go nuts)
Escape Pod Ripple
In a small saucepan, combine half a can of Escape Pod with the brown sugar and condensed milk. Over a medium heat reduce the mixture by half; stirring constantly. We do want some bitterness here to act as a foil to the sweetness of the ice cream but don’t let it reduce too far or it will end up tasting like marmite. The sauce should be thick and glossy, but don’t stress if its a little grainy, it’s gonna taste amazing.
Cool to room temp.
Vanilla bean icecream
Combine condensed milk, cream & vanilla and whip with an electric mixer until stiff and thick; it should feel a bit like clotted cream.
Into a freezer safe container spoon a layer of the cream mixture, followed by a good drizzling of ripple sauce, smoosh them around a bit with the back of a spoon and repeat layer by layer until all of the cream is finished (you may end up with some leftover sauce).
The idea is to have the sauce marbled through, so try to be light handed with the smooshing.
Cover & pop into the freezer to set. The mix should freeze in around 4 hours, but I left mine overnight.
Melt the dark chocolate over a water bath (or in the microwave if you’re brave) and combine with the toasted coconut.
Spread the rough mix into a thin layer on a baking paper lined tray and sprinkle with coconut shavings.
Once cooled and fully set, break apart into shards. Store in an airtight container.
Thin down the cherry jam with a little warm water, then spoon into the bottom of your glass or bowl.
Add your ice cream.
Add all the toppings.
Pour some beer on top.