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1
Preheat the oven to 350 degrees F and butter an 8-inch square nonreactive metal baking pan.
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2
In the bowl of an electric mixer, beat the butter until smooth.
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3
Add 3/4 cup of the sugar and beat until fluffy.
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4
Beat 1 egg into the butter and sugar mixture until well incorporated, followed by half of the flour.
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5
Repeat with the remaining egg and flour.
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6
Pour the batter into the prepared baking pan and bake the cake until a tester inserted in its center comes out clean, about 25 minutes.
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7
Transfer the pan to a cooling rack over a sheet pan and allow the cake to cool slightly.
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8
While the cake is cooling, make the syrup by combining the remaining 1/2 cup of sugar with the coffee-flavored liqueur and the reduced coffee in a medium nonreactive bowl.
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9
Whisk together until the sugar is mostly dissolved.
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10
Using a wooden skewer or toothpick, poke holes all over the cake.
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11
Pour the syrup over the cake in several additions, allowing each addition to be absorbed before adding another.
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12
Serve the cake warm or allow the cake to cool completely, and cover with plastic wrap to keep moist.
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13
Cake may be made 1 day in advance.
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14
To serve, slice the cake into 8 equal portions.
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15
Combine the creme fraiche and the whipped cream, and gently fold together to combine.
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16
Place a slice of the cake on a dessert plate and top with a dollop of the creme fraiche mixture.
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Garnish with a few chocolate covered espresso beans, the mint and dust with confectioners' sugar.
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18
Serve alongside the Guinness Ice Cream Float.
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19
Combine the half-and-half, scraped vanilla bean and seeds and salt in a nonreactive saucepan over medium heat.
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20
Bring the half-and-half just to a boil then promptly remove the saucepan from the heat.
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21
Beat the sugar and egg yolks in a bowl until thickened and pale yellow.
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22
Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking in between each addition, until completely incorporated.
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23
Pour the mixture back into the saucepan and place over medium-low heat.
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24
Cook, stirring, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon.
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25
Remove from the heat, strain through a fine mesh sieve and cool completely.
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26
Pour the filling into the ice cream machine and process according to the manufacturer's directions.
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27
When the ice cream has frozen, just before removing it from the machine, slowly drizzle the caramel sauce into the ice cream as it continues to churn.
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28
Allow to churn only until caramel is blended into the ice cream.
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29
Remove the ice cream from the machine and place in a freezer-safe container and freeze until firm, about 8 hours.
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30
To make the floats, assemble 8 (1/2-cup) parfait glasses.
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31
Fill each glass with 1/4 cup of Guinness.
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32
Place 2 (1-ounce) scoops of the ice cream in each of the glasses, and top each glass with enough Guinness to cover ice cream.
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33
Place a straw in each of the glasses and serve alongside the Espresso Syrup Cake.
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34
Inactive Prep Time: 9 hours
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35
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves.
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36
Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn.
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37
Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
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38
Add 2 tablespoons of the milk, and then add up to 2 more tablespoons, until the desired consistency is reached.
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39
Let cool until just warm before serving.
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40
(The sauce will thicken as it cools.)
