Imperial Stout Floats
Photography by Aaron McLean.
A grown-up alcoholic version of your childhood float. The rich, dark flavours of a stout or porter beer in this luscious sauce marry beautifully with vanilla ice cream.
INGREDIENTS
Vanilla ice cream
Imperial stout
Stout and chocolate sauce
250ml Imperial stout
¾ cup brown sugar
1 cinnamon stick
50 grams dark chocolate, chopped
METHOD
Sauce: Put the beer, sugar and cinnamon stick in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer vigorously for about 10 minutes until reduced and syrupy. Take care it doesn’t bubble up over the side of the saucepan.
Remove from the heat and cool for 10 minutes. Add the chocolate and stir to melt. Cool completely before using.
To assemble: Place scoops of ice cream in tall glasses. Slowly pour the beer over the ice cream, allowing a little time for the foam to subside and then pouring in more to fill the glass. Drizzle the ice cream with a spoonful of the chocolate sauce and serve immediately. The chocolate sauce makes enough for about 12 floats.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!