Whiskey Stout Chocolate Ice Cream Float Recipes

Steps:

• Divide the coffee liqueur between 4 tall glasses. Top evenly with the seltzer and then the beer. Stir gently to combine. Carefully add 2 scoops of ice cream to each glass. Serve with a long spoon and straw.

Steps:

• Whisk together egg yolks, whiskey and 1/4 cup sugar in a medium bowl. Set aside.
• In a large saucepan, whisk together cream, vanilla bean, vanilla seeds and 1/4 cup of sugar. Simmer over low heat until the chocolate is melted. Temper egg yolk mixture by slowly adding hot cream mixture to the egg yolk mixture, with a ladle, a little at a time. Once egg yolk mixture is thoroughly warmed add to the saucepan with the warm cream mixture. Stir until thickened and remove from the heat.
• Strain mixture into a bowl over ice. Place the bowl into the refrigerator for at least 45 minutes. Once cooled, fold in the chocolate chips. Spin in an ice cream maker for 20 minutes until it reaches a soft-serve consistency.

Steps:

• Drizzle syrup into a tall glass. Add a scoop each of vanilla and chocolate ice creams. Top with stout and serve immediately, to adults only!
• Bring sugar and stout to a boil in a saucepan. Reduce heat and simmer until thick, about 5 minutes. Let cool before using.

Steps:

• Place the chocolate in a heat-proof bowl. Warm the heavy cream in a small saucepan over medium heat; when it comes just to a simmer, pour it over the chocolate. Let sit undisturbed for 1 minute, then add the salt and whisk the chocolate and cream together until smooth.
• Scoop 2 large or 3 medium scoops of ice cream into each of four pint glasses. Drizzle each glass with 2 spoonfuls of the chocolate sauce. Top off each float with cherry beer. Add some brandied cherries and a drizzle of the cherry syrup if desired. Serve.

Steps:

• Swirl the chocolate syrup around in a glass all fancy-like. Place the ice cream on the bottom and pour the cold stout slowly into the glass. Top with whipped cream, crushed chocolate candies and Jacked Cherries if using. Serve with a straw, a long spoon and a shot of whisky, if desired.
• Bring the whisky and sugar to a gentle simmer in a small saucepan and simmer until the sugar is dissolved. Pour the mixture over the cherries in a mason jar and let it sit in the fridge overnight.