Guinness Ice Cream Float with Irish Whiskey Caramel
Author: Nicole
Ingredients
For Sauce:
  • 1-1/2 cups granulated sugar
  • ⅓ cup water
  • 1-1/4 cups heavy cream
  • 1 teaspoon pure vanilla
  • 4 tablespoons Irish whiskey
For Float:
  • 4 scoops vanilla ice cream or gelato
  • 2 16 ounce cans of Guinness Stout
  • 2 to 4 teaspoons Irish whiskey caramel sauce
  • Optional: 2 dashes of chocolate bitters
Instructions
Making the Sauce:
  1. In 1-quart pan over medium-high heat, cook sugar and water until bubbles form and mixture is simmering. Do no stir. Occasionally lift saucepan from heat and gently swirl mixture while sugar is heating. After doing so wipe down the sides with a pastry brush and some water (this prevents crystals from forming on the side of the pan).
  2. In about 10 minutes, sugar will start to caramelize. Simmer until mixture is a rich, dark amber color watching it carefully as it can burn very easily. The whole process takes about 12 minutes.
  3. Remove from heat and slowly stir in heavy cream with whisk until mixture is blended and smooth. Be careful not to let mixture boil over.
  4. Pour sauce into heat proof bowl. Stir in vanilla and Irish whiskey. Refrigerate until ready to serve – sauce will thicken as it cools. Sauce will keep about 1 month in the refrigerator or 3 months in the freezer. Makes about 2 cups of sauce.
Making the Float:
  1. Place pint sized glasses in the freezer for about a half hour.
  2. Remove glasses from freezer and add two scoops of ice cream or gelato to each glass.
  3. Carefully pour Guinness into each glass. If you have extra, serve alongside the floats.
  4. Drizzle each float with 1 to 2 teaspoons of Irish whiskey caramel sauce and a few dashes of chocolate bitters (optional).
  5. Serve each glass with a spoon and a straw (preferably reusable).
Recipe by Riegl Palate at https://www.rieglpalate.com/guinness-ice-cream-float-with-irish-whiskey-caramel/