From Savannah Sasser, Sasser's Culinary Insights, Atlanta
For the Bailey's Ice Cream:
2 cups heavy whipping cream
1½ cups granulated sugar
1 vanilla bean, scraped
5 cups whole milk
3 cups Bailey's Irish Cream
For the Chocolate Stout Cakes:
¾ cup all-purpose flour, plus more for pan
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
3 large eggs
1½ cups plus 3 tablespoons granulated sugar
½ teaspoon pure vanilla extract
2 cups melted butter, plus more to grease pan
1 cup stout
6 ounces semisweet chocolate, melted
Bailey’s Ice Cream
In large bowl, combine cream, sugar, and innards of vanilla bean.
Whisk for 3 to 4 minutes, until mixture begins to froth. Whisk in milk and Bailey’s. Refrigerate overnight.
Freeze cream mixture in ice cream maker according to manufacturer’s instructions.
Chocolate Stout Cupcakes
Preheat oven to 350 degrees.
Butter cupcake pan and dust with flour. Set aside.
Sift flour, cocoa, and salt together in bowl. Set aside.
In bowl of stand mixer, mix eggs and sugar on medium speed about 3 minutes, until very pale in color. Mix in vanilla.
Reduce speed to low and add dry ingredients, melted butter, and stout in three batches, alternating dry ingredients, butter, then stout.
Add chocolate and mix to combine.
Place cupcake pan on baking sheet. Fill each cupcake mold about 2/3 full and bake 20-25 minutes, until tops look shiny and are set (when tested with toothpick, pick should come out clean but not dry, and there may be some melted chocolate from the chopped chocolate).
Transfer cupcake pan to cooling rack. After a fewminutes, invert pan and let cakes cool upside down in molds. Gently remove from molds once completely cool.
When ready to serve, reheat cakes at 350 degrees for 1 to 2 minutes. Top with Bailey’s Ice Cream and serve with coffee stout.