Author and Ireland-o-phile Colman Andrews says he “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.” We’re certainly glad he did.–Renee Schettler Rossi
LC Let's Get To It! Note
Enough of this genius concoction’s provenance. We’re more intrigued by the art of it all—the patient pour, the perfect melding of bitter and sweet, the ideal glass-to-taste-buds delivery system. Ready? First, pour slowly. Second, any stout will do, as will other flavors of ice cream, among them coffee, mocha, and chocolate. (Actually, some of us on staff have even done this time and again with amber ale rather than stout, and swooned each time.) Finally, we have it on darn good authority 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
- Quick Glance
- 5 M
- 5 M
- Serves 2 (maybe)
- 1 pint store-bought or homemade vanilla ice cream, softened but not melted
- One (12-ounce) bottle Guinness Stout
- 1. Divvy the ice cream between 2 tall, ice-cold, wide-mouthed glasses, soda fountain glasses, or beer mugs.
- 2. Divvy the Guinness equally between the 2 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. You can take it from here.