«brownie» À La Farine Maltée De La Coop Boomerang Recipe
caramel de poire noir, glace à la bière noire, bleuet.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brownie
Black Beer Ice Cream
Pear Caramel
Method
Brownie
- 1
Prepare the Brownie Batter
Preheat your oven to 350°F (175°C). In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar, brown sugar, and vanilla extract. Allow to cool slightly before adding the eggs, mixing well. In a separate bowl, mix the malted flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture until combined. Fold in blueberries.
- 2
Bake the Brownies
Pour the brownie batter into a greased 8x8 inch baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool before cutting into squares.
Black Beer Ice Cream
- 3
Make the Ice Cream Base
In a mixing bowl, whisk together the heavy cream, milk, sugar, black beer, vanilla extract, and salt until the sugar is dissolved.
- 4
Chill and Freeze
Chill the mixture in the refrigerator for at least 2 hours. Then, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Pear Caramel
- 5
Make the Caramel
In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves, then let it boil without stirring until it turns a deep amber color. Add the diced pears and butter, stirring to coat. Cook for an additional 5-7 minutes until the pears are tender. Add a pinch of salt and remove from heat.