☘Well, ye didn't think an Irish colleen, or cailín like me would have a St. Pat's Day dinner without a scrumptious Irish themed dessert to go along with it, did ye?
I don't know if this delicious Stout and Ice Cream concoction could be called traditional, but it's bound to become a favorite in many a household, as time goes by.
I can't take the credit for inventing it, nor can I claim ownership of the recipe for the homemade Bailey's Ice Cream. That credit goes to Wood & Vine for Food Network Magazine. But, no matter where it comes from, there's no denying that it's the most decadent way there can possibly be to embellish a pint of Stout.☘
This is how it's done...
For the Bailey's Ice Cream:
Recipe adapted from Wood & Vine for Food Network Magazine
- 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
- 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. For the kiddies, you can use Root Beer and Vanilla Ice Cream so that they don't feel left out.
Also, If you don't have an ice cream maker, fold Baileys Irish Cream and whiskey into softened vanilla ice cream and freeze until firm.
Slainte! ☘ And always remember...
Don't forget that you can print this (or any) recipe using the "Print Friendly" button at the foot of each post. It's a great little feature that allows you to remove any pictures (or any text that isn't relevant to the recipe) before printing. That can save on ink and paper & in today's economy, who doesn't want to save a little cash when you can?!