Thursday, March 14, 2013
Chocolate Stout Floats
I will admit that when it comes to St. Patrick's Day, I am quite lazy in preparing a dessert for the holiday. Perhaps it is because I am not Irish or maybe because Mike and I have arrived at the age where we plan to stay in the apartment to actively avoid the bar hoppers. If it is a particularly warm day and the windows happen to be open, we collectively roll our eyes as the cheering and partying starts to turn into yelling and sobbing.
I told you we were old! This year, I decided to at least make an effort and prepare a super easy dessert that still celebrates the main star of the day - stout! With just two ingredients required - plus a cute striped straw - it ensures we will be back to reading our books and shaking our heads at the rowdy youth in no time.
CHOCOLATE STOUT ICE CREAM FLOATS
Makes 2 floats
For this easy recipe, you just need two ingredients on hand: your favorite chocolate stout and a delicious vanilla bean ice cream. If you have homemade ice cream on hand, it will be perfect in these floats, but not to worry - a good quality store-bought pint will serve as a great substitute.
12 ounces chocolate stout (I love Brooklyn Brewery's Black Chocolate Stout)
4 scoops vanilla bean ice cream, recipe below (or substitute a good-quality store brand)
Divide the beer evenly between two sundae glasses. Carefully scoop two scoops of ice cream into each glass. Serve immediately.
VANILLA BEAN ICE CREAM
Makes about 1 quart
Qdapted from The Perfect Scoop
1 cup whole milk
¼ cup granulated sugar
2 cups heavy cream, divided
Pinch of table salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
¼ teaspoon vanilla extract
Warm the milk, sugar, 1 cup heavy cream, and table salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and also add the bean pod. When liquid is barely warm to the touch, cover, remove from heat, and let steep at room temperature for 30 minutes.
Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer on top. In a separate medium heatproof bowl, whisk together the egg yolks, Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg mixture back into the saucepan.
Stir the mixture constantly over medium-low heat with a heatproof spatula, scraping the bottom as you stir, until nappe: when the mixture the thickens, coats the spatula, and holds its shape when a you draw a line with your finger across the spatula. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, stir in the vanilla extract, and cool over an ice bath, stirring occasionally.
When mixture cools, place in the refrigerator to ripen overnight. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.