Guinness Float Recipes

GUINNESS FLOATS WITH WHISKEY WHIPPED CREAM

Steps:

• Combine the heavy cream, whiskey and sugar in a bowl and whisk until soft peaks form. Taste it, then fold in more whiskey if you want!
• Divide the ice cream between 2 chilled glasses, then very slowly pour the Guinness into each. (Be careful -- it will bubble over if you pour too fast!) Serve with the whiskey whipped cream.

GUINNESS FLOAT

Steps:

• 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.

GUINNESS FLOAT

Steps:

• To make the ice cream: Combine the milk, heavy cream, sugar, and vanilla bean in a saucepan and bring to a boil over high heat. Pour 1/4 cup of the hot mixture in a steady stream over the egg yolks, whisking constantly. Repeat until all the milk mixture has been added. Strain the ice cream base through a fine sieve and cool in an ice bath. When the mixture is cool add the beer, transfer to an ice cream maker, and process according to the manufacturer's instructions. Spoon the ice cream into a plastic container and freeze for at least 1 hour before serving.
• Preheat the oven to 300 degrees F.
• To make the coconut straws: Combine the butter, sugar, honey, and glucose in a heavy-bottomed pan. Heat the mixture over medium-high heat until a candy thermometer indicates a temperature of 280 degrees F. Stirring constantly, remove the pot from the stove. Add the coconut, then quickly and carefully spread the mixture out on a parchment lined baking sheet. Cool the mixture then cut 4 1/4-inch wide strips. Place the strips on a non-stick baking sheet (preferably a silpat) then bake until golden, about 10 to 15 minutes. Cool the strips for 5 minutes (the strips should be firm but pliable) then roll them into thin straws.
• Fill 4 tall, chilled beer glasses with 3 scoops of ice cream each. Pour beer into each glass then top with another scoop or 2 of ice cream. Garnish with the coconut straws and serve.