Comments on: On experimentation, and an unexpected ice cream float

By: Kamalei

Kamalei — Tue, 03 Aug 2010 20:31:23 +0000

I can so relate to being the cautious baker to my husbandʻs maverick chef. And my mother says the exact same thing about following a recipe exactly the first time! The Maui brewing company makes an excellent toasted coconut porter. I had a float with that and a scoop of tahititan vanilla bean ice cream at the Kona Brew Fest one year–divine!

By: Rose

Rose — Mon, 19 Jul 2010 19:42:43 +0000

Even though this post is ages old, I wanted to throw in my two cents. I love doing something very similar with Peche or Framboise Lambic and either a creamy french vanilla ice cream or a mango ice cream I found at Safeway. It's more summery with all that fruity goodness and the mango works well with both the peach or raspberry.

By: outandup

outandup — Thu, 20 May 2010 03:47:42 +0000

I know this post is a million years old, but I am currently drinking a Rogue chocolate stout/Stonyfield After Dark Chocolate float. And, wow. It might be overkill. But it might also be my new favorite dessert.

By: Susan

Susan — Sat, 18 Jul 2009 20:44:00 +0000

Am so glad I found this interesting post. (Although a bit later than it was posted.)

Will definitely try it, as the ingredients are two of my favorites.

Thanks!

By: Anonymous

Anonymous — Tue, 25 Jul 2006 20:33:00 +0000

I made black-and-tan floats once by making a batch of Guiness ice cream (you reduce two cans of beer to a syrup and add to the custard before freezing) and seving it with Bass amber lager. Very tasty!

By: djsaint

djsaint — Wed, 03 May 2006 02:25:00 +0000

I stumbled upon your excellent post because I wanted to see if anyone out there had thought of a beer float, too. I made myself one tonight on a whim. It was not the most optimal pairing–the decidedly Texan combination of Shiner Bock and Blue Bell Old Fashioned Vanilla–but it was an excellent start. I immediately thought that I needed something heavier, like a porter or a stout, but I think coffee ice cream would have gone just fine with the bock. I love the idea of the lambic/vanilla float. What inspired me to try this was Amy’s an Austin-based ice cream shop with stores here in Houston. They encourage their staff to come up with new flavors, and they always have at least two or three alcoholic flavors. They often feature beer flavors, such as Guinness, Shiner Bock, Saint Arnold, etc. and usually have something with a liquor and/or liqeuer. They are generally very innovative with ice cream–recently they were serving “Cop Stop”, which is coffee ice cream with bits of doughnut in it. So maybe the next step for you is to buy an ice cream maker and start churning up some beer ice cream. Keep experimenting!

By: Molly

Molly — Wed, 24 Aug 2005 20:00:00 +0000

Guinness and chocolate ice cream? Nightquill, that sounds outrageously good. I think I’m going to have to make an emergency pit-stop for ingredients on the way home from work today…And aww, thank you, Michele.

By: Michèle

Michèle — Wed, 24 Aug 2005 09:00:00 +0000

hi Molly, you are a girl after my own heart. Beer and ice cream? You pulled out all the stops on experimentation. Im quite impressed. 🙂

By: nightquill

nightquill — Wed, 24 Aug 2005 07:15:00 +0000

I once shocked a waitress and several dining companions in a restaurant by actually ordering a small dish of chocolate ice cream, a can of Guinness and an empty pint glass to make dessert. I think this combination works even better than vanilla, although I love the idea of vanilla with a lambic. My friend remembers the story:http://grocersdaughter.blogspot.com/2005/08/little-red-apron-guinness-and.html

By: foodiechickie

foodiechickie — Tue, 23 Aug 2005 17:44:00 +0000

Thanks Molly:)