St. Patrick’s Day Guinness Float
Remember the soda floats you used to have as a kid? With this Guinness Float recipe you can relive the memory–with a bit of adult flare!
For the ice cream:
- 6 large egg yolks
- 1/2 cup sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 vanilla bean, split lengthwise and seeds scraped out
- 1 ounce Baileys Irish Cream
- 1 ounce Irish whiskey
For the float:
- Dash of chocolate bitters
- 2 ounces Guinness stout
Make the ice cream: Whisk the egg yolks and sugar in a large bowl until pale. Bring the milk, heavy cream, and vanilla pod and seeds to a simmer in a small saucepan. Slowly whisk the hot liquid into the egg mixture; strain through a fine-mesh sieve into a clean bowl, then set the bowl in a larger bowl of ice water. Add the Irish cream and whiskey and stir until cool. Transfer to the refrigerator and chill at least 3 hours. Freeze in an ice cream maker according to the manufacturer’s directions.
For each float, put a scoop of the ice cream in a glass. Add the chocolate bitters and top with the Guinness.
****If you don’t have an ice cream maker, fold Baileys Irish Cream and whiskey into softened vanilla ice cream and freeze until firm.
Please drink responsibly! 🙂