Imperial Stout Floats
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.