I first heard of this surprisingly appealing concoction–sort of a root beer float for grown-ups–from my friend Belle Casares, née Holahan, a granddaughter of Irish-American writer John O’Hara, who was in turn descended from the Anglo-Norman Franeys of County Laois.–Colman Andrews
LC Let's Get To It! Note
Enough of this genius concoction’s provenance. We’re more intrigued by the art of it all. As in, the patient pour, the perfect melding of bitter and sweet, the ideal glass-to-lips delivery system. Ready? First, pour slowly. Second, rumor has it that any stout will do, as will other flavors of ice cream, among them coffee, mocha, and chocolate. Finally, we have a hunch that any approach you can muster, whether a straw, spoon, even a barehanded approach to the glass, will suffice. Let us know how it goes.
Guinness and Ice Cream Recipe
- Quick Glance
- 5 M
- 5 M
- Serves 2 (maybe)
- 1 pint store-bought or homemade vanilla ice cream, softened but not melted
- 1 bottle Guinness Stout
- 1. Divide the ice cream between 2 tall, ice-cold, wide-mouthed glasses, soda fountain glasses, or beer mugs.
- 2. Divide the Guinness equally between the two glasses, pouring it very slowly over the ice cream. Wait a little for the foam to subside, then pour in the rest of the beer. Stir gently.
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Guinness and Ice Cream Recipe © 2009 Colman Andrews. Photo © 2009 Dan Dickinson. All rights reserved.