Guinness & Bailey's Ice Cream Float

☘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

For the Guinness Float:

• Dash of chocolate bitters
• 2 ounces Guinness stout

Directions:

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.

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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...

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