Peanut butter and chocolate milk stout ice cream with pecan nut praline

For the ice cream, reduce the milk stout to a half cup in a small saucepan over medium heat. Set aside to cool down to room temperature. Combine 250ml (1 cup) of the cream and the egg yolks in a mixing bowl. In a medium saucepan over medium-low heat, combine the milk, the 165g (¾ cup) sugar, peanut butter, salt and remaining cream. Stir until the sugar is dissolved, the peanut butter has melted and the mixture has come to a simmer. Once the milk reaches a simmer, lower the heat and slowly add half of the peanut butter mixture to the egg mixture. Stir to combine. Slowly pour all of the egg mixture from the mixing bowl into the peanut butter mixture. Keep the heat below boiling and turn off the heat when the mixture reaches 75°C on a sugar thermometer. Remove from heat. Pour the mixture into a mixing bowl and chill in an ice bath, stirring occasionally. Slowly add in the cooled milk stout and vanilla essence, whisking constantly. Once chilled, churn in an ice-cream maker according to manufacturer’s instructions, then place in the freezer.

If you do not have an ice-cream maker, place the mixture in a freezer-proof bowl and place in the freezer. Just before frozen (it will be thick, but still liquid), beat with electric beaters until smooth and fluffy. Return to the freezer until frozen completely.

For the praline, place the 220g (1 cup) sugar and boiling water in a small saucepan over low heat and simmer, not stirring at all, until the mixture is caramel in colour. As you remove the mixture from the heat, quickly stir in the pecan nuts before it sets. Spread the pecan-nut mixture onto greased foil or baking paper to set into a praline. Once hardened, place half of the praline in a food processor and blitz until fine. Set aside until needed.

To serve, scoop spoonfuls of the ice cream into bowls and garnish with the praline.