Guinness Float

Yield: 4 servings
Prep Time: 35 minutes
Cook Time: 20 minutes
Ease of preparation: easy

Recipe courtesy Chef Michael Blatt, Thom Restaurant, New York City

Ingredients:

Guinness Ice Cream:

2 cups milk
2 cups heavy cream
1 cup sugar
1 vanilla bean, scraped
1 1/4 cups egg yolks
1 cup Guinness beer

Coconut Straws:

1/2 cup butter
1/2 cup sugar
1/2 cup honey
1/2 cup glucose, available at specialty stores
1/2 cup shredded unsweetened coconut

24 ounces Guinness beer (2 bottles)

Instructions:

1. To make the Guiness Ice Cream, combine milk, heavy cream, sugar and vanilla bean in a saucepan and bring to a boil over high heat.
   
2. 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.
   
3. Strain the ice cream base through a fine sieve and cool in an ice bath.
   
4. 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.
   
5. To make the Coconut Straws, Preheat oven to 300F.
   
6. Combine butter, sugar, honey and glucose in a heavy-bottomed pan.
   
7. Heat the mixture over medium-high heat until a candy thermometer indicates a temperature of 280F. Stirring constantly, remove the pot from the stove.
   
8. Add coconut, then quickly and carefully spread the mixture out on a parchment-lined baking sheet.
   
9. 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 10-15 minutes.
   
10. Cool the strips for 5 minutes (the strips should be firm but pliable) then roll them into thin straws

To serve, 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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.