Soda Bread Ice Cream with Stout Cakes and Irish Cream Liqueur & Chocolate Sauce

Preheat the oven to 180 degrees and crumble the bread into small, bite-sized pieces. These should not be larger than a corn kernel. Heat the butter in a pan until it melts. Then continue to cook until it starts to turn brown. Now take the butter off the stove and mix it with the pieces of bread, 100g sugar, cinnamon and salt. Spread the mixture on a baking sheet and bake for 20 to 30 minutes. Stir a few times during baking until the pieces of bread have turned a deep, dark brown. Now let everything cool down completely. Pending further use, you can store the crumbs in an airtight container (you can prepare them a few days in advance and store them at room temperature).

For the ice cream, heat the milk, 125 ml cream, sugar and salt in a saucepan. Pour the remaining 250 ml of heavy cream and sour cream into a medium-sized bowl. Place a fine sieve over it. In a separate bowl, mix the egg yolks with about half of the warm milk mixture. Now put the heated egg yolk and milk back into the pot and cook everything over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula. Do not let the mixture boil, reheat to about 72 degrees. Pour the egg yolk mixture into the cold cream and mix with the sour cream. Add vanilla and whiskey. Let cool completely in the refrigerator, preferably overnight. Finally, pour the cold ice cream mixture into the ice cream maker and follow the manufacturer's instructions. When the ice cream is ready, cover it with the brown bread crumbs. Place the ice in the freezer until ready to serve.

Preheat the oven to 175 degrees and prepare a springform pan (25 cm) with butter and baking paper. Heat the Guinness in a saucepan over low heat and melt the butter. Stir in the cocoa and sugar and remove the pan from the heat. In a separate bowl, beat the sour cream with the eggs and add to the beer mixture. Mix the flour and baking powder well with the mixture. Pour the batter into the mold and bake for an hour. The cake may still be slightly damp in the middle, but will firm as soon as it cools down. Let the pan get completely cold before removing the cake. Otherwise, since the cake is moist, it could collapse. After cooling, cut out five small cakes with a round cookie cutter.

Temper the chocolate and distribute it in the shape of a ball. Let them set in here before carefully removing them. Warm up a pan slightly. Put one half of the chocolate ball and place the other half in the pan to melt the chocolate lightly. Then place the melted half on the other ball and seal the ball like this.

Mix the cream and sugar in a small saucepan and bring to a simmer over medium heat, stirring occasionally. Then mix cornstarch and cold water in a small bowl and pour this mixture on top of the cream. Now cook the liqueur continuously for 1-2, stirring constantly. Take the liquid off the stove and let it cool a little. Finally, add vanilla and Baileys.