Knickerbocker Glory Recipe

Warm liquids and infuse

In a medium saucepan combine the whole milk, heavy cream and Guinness. Warm gently over medium heat until just steaming (do not boil). Whisk in the granulated sugar and cocoa powder until dissolved and smooth.

Melt chocolate

Remove from heat. Add the chopped bittersweet chocolate and stir until fully melted and incorporated. Add the pinch of salt and vanilla extract. Let the mixture cool slightly (5 minutes).

Temper yolks

In a bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the warm chocolate-Guinness mixture into the yolks in a steady thin stream while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining liquid, stirring constantly.

Cook custard

Return the pan to low-medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon (temperature ~170-175°F / 77-80°C). Do not let it boil.

Strain and chill

Pour the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Cool to room temperature, then cover and refrigerate until thoroughly chilled (at least 4 hours or overnight).

Churn

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze at least 2 hours to firm up before assembly.

Toast (optional) and prepare: If using hazelnuts with skins, you can toast them in a 350°F (175°C) oven for 8–10 minutes to deepen flavor. In a medium nonstick skillet over medium heat, add the sugar and water and cook without stirring until the sugar dissolves and turns a light amber color (swirl the pan gently if needed).

Add nuts and finish: Immediately add the hazelnuts and stir quickly to coat in the caramel. Add the butter and a pinch of salt, stirring until glossy and coated. Pour the nuts onto a parchment-lined tray and separate with a spatula. Let cool completely, then roughly chop or break into pieces for garnish.

Scoop: In tall sundae glasses or parfait glasses, place a tablespoon of chopped candied hazelnuts in the bottom, then add a scoop of the chocolate-Guinness ice cream. Repeat layers (hazelnuts, ice cream) to fill the glass, leaving room for whipped cream.

Top: Spoon or pipe a generous layer of vanilla whipped cream on top of each assembled sundae. Sprinkle with additional chopped candied hazelnuts and chocolate shavings. Add a wafer and a maraschino cherry if using.

Serve: Serve immediately with a long spoon. For best texture, let scoops sit 2–3 minutes at room temperature before eating if too firm from freezer.