The Guinness and Baileys Ice Cream float, a half pint of Guinness Draught, two scoops of vanilla ice cream and a shot of Baileys Irish Cream over the top, things just got a lot more Irish around here. Vanilla, chocolate or coffee ice cream all work well and an optional shot of Irish Whisky will push this adult milkshake right over the edge. Pouring a proper pint of Guinness is an art form in and unto itself, and you can’t make an ice cream float with Guinness the way you would a regular root beer float. With Guinness, the ‘surge’ as the creamy head is known is too great and the mess and loss of a good draught would be catastrophic. So, the main point and what you need to remember isis, don’t add the Guinness to the ice cream, add the ice cream to the Guinness. If you were to pour beer over the top of ice cream, the surge would be completely out of control. By pouring the beer first and letting the surge subside, you can add the vanilla ice cream and a shot of Baileys Irish Cream over the top without spilling a drop.
To pour a proper pint, I go to the experts, the following comes directly from the Guinness website FAQ:
The perfect pint of Guinness Draught is served using our famous ‘two-part’ pour. First, start with a clean, dry glass. Pour the Guinness Draught into a glass tilted at 45 degrees, until it is three-quarters full. Allow the surge to settle before filling the glass completely to the top. Your perfect pint, complete with its creamy white head, is then ready to drink.
Here’s my Guinness and Baileys Ice Cream Float:
- ½ Pint Guinness Draught
- 1-2 Scoops Ice Cream, Vanilla, Chocolate or Coffee
- 1 Ounce Baileys Irish Cream
- 1 Ounce Irish Whisky, optional
-Pour half a pint of Guinness into each glass, let the surge settle, about 1 minute
-Gently add 2 scoops of ice cream
-Pour 1 ounce of Baileys Irish Cream over the ice cream