Baileys Mint Ice Cream and Chocolate Stout Float #SundaySupper

Homemade mint ice cream spiked with Baileys Irish Cream makes for a fun St. Patrick’s Day dessert when added to a pint of Guinness drizzled with chocolate sauce.  Make a batch of Baileys Mint Ice Cream and Chocolate Stout Floats for your celebration. 
 

Baileys Mint Ice Cream and Chocolate Stout Float from The Girl In The Little Red Kitchen

It ain’t easy being green, especially if you’re a felt frog who becomes alive thanks to a puppeteer [ed. aside: sorry I’m reading Jim Henson’s bio right now, I couldn’t help myself].  It is easy being green when you’re a fruit, vegetable, or food dyed to be green for a certain holiday. 

With Spring around the corner and St. Patrick’s Day it’s the perfect time to celebrate the green things! I admit I copped out a little here with my interpretation of “green” but hey I really really wanted to share this float with you. Not to mention mint *is* a green herb plus when it’s found in desserts, usually it’s dyed green to remind you you’re eating something minty. 

Baileys Mint Ice Cream and Chocolate Stout Float from The Girl In The Little Red Kitchen

 

Have you ever had a beer float before? It’s an interesting mix of flavors, they pair best with stouts as the dark roasted malts compliment chocolate and ice cream.  A porter would also be a fantastic choice since it’s a close relative of the stout but make sure you pick one out that isn’t too hoppy. 

I generally go for an chocolate stout – not because the beer has chocolate in it but the barley malt is roasted for so long it mimics the flavor of dark chocolate.  To keep with my St. Patrick’s Day theme and the use of Baileys in the ice cream, Guinness Extra Stout was the beer of choice. 

So yes back to our float, you have your cold beer and in comes a scoop or two of ice cream.  Work quickly because that ice cream will melt into your beer! Suddenly this slightly bitter and burnt tasting beer is full of rich cream and in our case mint and Baileys. 

Baileys Mint Ice Cream and Chocolate Stout Float from The Girl In The Little Red KitchenBaileys Mint Ice Cream and Chocolate Stout Float from The Girl In The Little Red Kitchen

 

A quick note about the texture of the ice cream – don’t be surprised that it’s more like soft serve than rock solid hard after a few hours in your freezer.  Thanks to the liquor in the Bailey’s the ice cream will never freeze fully hard.  The downside is that it will melt extremely quickly. The upside, you can eat the leftover ice cream straight from the freeze. No need to let it soften a bit before you dig in! 

Baileys Mint Ice Cream and Chocolate Stout Float Baileys Mint Ice Cream
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Ingredients

  • 1 12oz bottle Guinness Extra Stout
  • 1 1/2 tablespoons chocolate sauce (store bought or homemade)
  • 2 scoops Baileys Mint Ice Cream (recipe to follow)
  • 1 cup whole milk
  • 3/4 cup granulated white sugar
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 cups heavy cream
  • 1/2 cup Baileys Irish Cream
  • 1 1/2 tablespoons peppermint extract
  • 1/8 teaspoon green gel dye

Instructions

  1. In a 16 or 20 ounce pint glass drizzle 1 tablespoon of chocolate sauce on the sides and bottom.
  2. Pour in your Guinness and top with 2 scoops of ice cream.
  3. Finish with the remaining 1/2 tablespoons of chocolate sauce and serve immediately.
  4. Makes 1 drink.
  5. Set up an ice bath with a a medium mixing bowl set on top and a strainer over the bowl. Pour in the heavy cream, Baileys and peppermint extract.
  6. In a medium, heavy bottomed saucepan over medium heat stir together the milk sugar and salt. Bring just to a simmer and stir until the sugar has dissolved.
  7. In a small bowl, whisk the the egg yolks and pour in a small amount of the hot milk to temper the yolks.
  8. In a slow steady stream, while stirring, pour in the tempered yolks into the remaining milk.
  9. Cook on medium heat, constantly stirring and scrapping the bottom until the custard has thickened. Test by running your finger across the back of the wooden spoon, if the line stays, you are good to go.
  10. Pour the custard over the strainer set over the chilled heavy cream.
  11. Stir to combine all the ingredients and lastly mix in the gel dye. You are going for a pale mint green color.
  12. Chill the ice cream base completely - best if overnight - before churning in your ice cream maker. Churn according to the directions of your maker - it should take about 25 minutes.
  13. Scoop into a freezer safe container and freeze for 4 hours before serving.
Recipe Type: Dessert, Drink Ice Cream

Notes

For a quick chocolate sauce - melt 2 ounces of dark chocolate in a double boiler or in a small bowl set in a hot water bath. Stir in 3 ounces of heavy cream and a pinch of salt. Continue over the heat for about 30 seconds to 1 minutes. You want to easily drizzle the sauce off from your spoon. If it seems to thick, add another ounce of heavy cream.

http://girlinthelittleredkitchen.com/2014/03/baileys-mint-ice-cream-chocolate-stout-float-sundaysupper/

Baileys Mint Ice Cream and Chocolate Stout Float from The Girl In The Little Red Kitchen

 

Let’s take a look and see what other green recipes #SundaySupper has come up with this week. 

Green Light Appetizers and Sides

Getting Greens Through Salads

Entreés That Will Leave You Green With Envy

Desserts and Beverages That Will Make Others Turn Green 

 

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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36 thoughts on “Baileys Mint Ice Cream and Chocolate Stout Float #SundaySupper

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  7. Liz

    I’ve never had a real beer float! But anything with your homemade Bailey’s mint ice cream as an ingredient must taste amazing!

    Reply
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  11. Nancy @ gottagetbaked

    I need this in my life and in my face, right now. I love the way your mind works, Susan! This combines booze and ice cream, two of the things I love most in the world. These photos are gorgeous. If only I could reach into my screen and grab a glass or two!

    Reply
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  13. Carla

    I don’t think words can express HOW MUCH I LOVE THIS RIGHT NOW. When I visit you some day in Brooklyn, please make me a beer float. That is all 😀

    Reply
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