St. Patrick’s Day is coming up and a most welcome treat would be these Guinness Floats.

I was a bit skeptical about ice cream in beer, but then if you like ice cream and you like beer…sure!

Turns out that this is one fantastic tasting beverage. The ice cream is based on the Irish Car Bomb shot, which combines whiskey and Baileys and is then dropped into a Guinness. I loved the cold ice cream with its sweet, boozy flavor melting into the frosty stout.

Guinness Float With Whiskey And Baileys Ice Cream

Ingredients:

Guinness stout
Whiskey And Baileys Ice Cream (recipe follows)

Directions:

For each float, put a scoop of the ice cream in a glass. Top with the Guinness.

Whiskey And Baileys Ice Cream

Ingredients:

6 large egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy cream
1/2 vanilla bean, split lengthwise and seeds scraped out
1 ounce Baileys Irish Cream
1 ounce Irish whiskey

Directions:

1. Whisk the egg yolks and sugar in a large bowl until pale.

2. Bring the milk, heavy cream, and vanilla pod and seeds to a simmer in a small saucepan.

3. Slowly whisk the hot liquid into the egg mixture; strain through a fine-mesh sieve into a clean bowl, then set the bowl in a larger bowl of ice water.

4. Add the Irish cream and whiskey and stir until cool.

5. Transfer to the refrigerator and chill at least 3 hours.

6. Freeze in an ice cream maker according to the manufacturer’s directions.

If you don’t have an ice cream maker, fold Baileys Irish Cream and whiskey into softened vanilla ice cream and freeze until firm.

Recipe from Food Network Magazine

I know it might be heresy pairing a Scottish band with Guinness, but Tango In The Attic are just pure fun. Like an ice cream float.

Change to whisky and it will all be fine.

Check out Tango In The Attic on Facebook and the band’s Website. You can buy their music here.

Cheers!