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.
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.
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!
- 1 12oz bottle Guinness Extra Stout
- 1½ tablespoons chocolate sauce (store bought or homemade)
- 2 scoops Baileys Mint Ice Cream (recipe to follow)
- In a 16 or 20 ounce pint glass drizzle 1 tablespoon of chocolate sauce on the sides and bottom.
- Pour in your Guinness and top with 2 scoops of ice cream.
- Finish with the remaining ½ tablespoons of chocolate sauce and serve immediately.
- Makes 1 drink.
- 1 cup whole milk
- ¾ cup granulated white sugar
- ¼ teaspoon salt
- 4 large egg yolks
- 2 cups heavy cream
- ½ cup Baileys Irish Cream
- 1½ tablespoons peppermint extract
- ⅛ teaspoon green gel dye
- 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.
- 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.
- In a small bowl, whisk the the egg yolks and pour in a small amount of the hot milk to temper the yolks.
- In a slow steady stream, while stirring, pour in the tempered yolks into the remaining milk.
- 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.
- Pour the custard over the strainer set over the chilled heavy cream.
- Stir to combine all the ingredients and lastly mix in the gel dye. You are going for a pale mint green color.
- 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.
- Scoop into a freezer safe container and freeze for 4 hours before serving.
Let’s take a look and see what other green recipes #SundaySupper has come up with this week.
Green Light Appetizers and Sides
- Espinacas con Crema (Creamed Spinach) from La Cocina de Leslie
- Steakhouse Style Creamed Spinach from It’s Yummi!
- Oven-Fried Green Beans from A Kitchen Hoor’s Adventures
- Irish Champ from girlichef
- Fresh Herb Tabouleh from Jane’s Adventures in Dinner
- Moroccan Greens from Cooking On The Ranch
- Broccoli and Cheese Soup from Peanut Butter and Peppers
- Polenta Crust Creamed Spinach Tart from Cupcakes & Kale Chips
- Cheesy Broccoli Baked Potatoes from MealDiva
- Spinach and Artichoke Squares from Kudos Kitchen By Renee
- Green Rice from Basic N Delicious
- Broccoli and Blue Cheese Tarts from Mess Makes Food
- Avocado Fries from Small Wallet, Big Appetite
- Spinach Cashew Pakoras with Tangy Date Sauce from Sue’s Nutrition Buzz
- Garlicky Italian Green Beans and Potatoes from Webicurean
Getting Greens Through Salads
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes from Shockingly Delicious
- Roasted Broccoli Spinach Salad from The Not So Cheesy Kitchen
- Apple, Spinach and Zucchini Salad from Hip Foodie Mom
- Brussels Sprouts Slaw from Hot Momma’s Kitchen Chaos
- Asparagus-Fennel-Pea Shoot Salad from Culinary Adventures with Camilla
- Cilantro Lime Ranch Dressing from The Foodie Army Wife
- Creamy Chicken Pesto Salad from Cindy’s Recipes and Writings
Entreés That Will Leave You Green With Envy
- Eggs and Greens Pizza from Bobbi’s Kozy Kitchen
- Creamy Green Pizza from The Foodie Patootie
- Shamrock Spinach Crepes from Curious Cuisiniere
- Healthy Green Pasta from Momma’s Meals
- Swiss Chard & Sausage Pasta Bake from Delaware Girl Eats
- Smothered Cabbage with Pork from Food Lust People Love
- Spinach Fettuccine with Bacon Alfredo from Crazy Foodie Stunts
- Roasted Asparagus Eggs Benedict With Cajun Hollandaise from Having Fun Saving
- Indulgent Pesto Risotto from The Weekend Gourmet
- Twice Baked Turkey Pie with Cabbage from Confessions of a Culinary Diva
- Slow-Cooker Irish Stout Chicken Stew from FoodieTots
- Chicken and Asparagus Flatbread Pizza from Family Foodie
Desserts and Beverages That Will Make Others Turn Green
- Lemon Kiwi Meringue Pie from Desserts Required
- Mint Cookies and Stout Shake from Melanie Makes
- Verde Sangria from Country Girl in the Village
- Baileys Mint Ice Cream & Chocolate Stout Float from The Girl In The Little Red Kitchen
- Shamrock Cookies from Hezzi-D’s Books and Cooks
- Green Tea Latte from Manu’s Menu
- Grasshopper Mousse from That Skinny Chick Can Bake
- Amazing Grass Brownies from Killer Bunnies, Inc
- Leprechaun Ice Cream from Cookistry
- White Chocolate Cupcakes with Pistachio Pudding Frosting from Cookin’ Mimi
- Collard Greens, Mushroom, and Cheddar Bread Pudding from The Texan New Yorker
- Coconut Avocado Ice Cream from URBAN BAKES
- Lime Meltaways from Pies and Plots
- Chocolate Mint Cake from NinjaBaking.com
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.