1: For the muscovado ice cream, pour the milk and cream into a saucepan, add the brown sugar, heat to dissolve the sugar and bring to the boil. Meanwhile, whisk the egg yolk in a bowl. Pour on the hot creamy milk, whisking as you do so.
2: Return the mixture to the saucepan and cook over a medium-low heat, stirring constantly, until the crème anglaise reaches 82°C (check the temperature with a digital probe).
3: Pass the cooked crème anglaise through a fine chinois into a container. Cover the surface closely with baking parchment to prevent a skin forming and leave to cool.
4: Once cooled, stir in the glycerine. Pour the crème anglaise into a Pacojet beaker and freeze overnight.
5: Before serving, churn the ice cream for 2 hours and place back in the freezer, ready to serve.
6: For the frosted pecans, preheat the oven to 180°C/Fan 160°C/Gas 4.
7: Scatter the pecan nuts on a tray lined with baking parchment and toast in the oven for 10–12 minutes until golden brown and fragrant. Let cool.
8: Put the sugar and water into a heavy-based pan over a medium heat to melt the sugar and continue to heat until the sugar syrup just begins to colour. Add the toasted pecans and stir until the sugar crystallises and covers the nuts.
9: Tip the frosted pecans onto a baking tray and set aside to cool.
10: For the salted caramel, melt the sugar in a heavy-based saucepan over a medium-low heat and cook to a light caramel, 155°C (check the temperature with a digital probe).
11: Immediately and carefully stir in the water and salt.
12: Allow the salted caramel to cool, then pour into a squeezable plastic bottle ready for serving.
13: For the chocolate ale sponge, preheat the oven to 200°C/Fan 180°C/Gas 6. Line a 33 x 26cm deep baking tin with baking parchment.