Coffee Stout Float with House Gelato

Adapted by StarChefs.com
March 2014
Yield: 6 servings

INGREDIENTS:

For Vanilla Gelato
5 egg yolks
¾ cup sugar
1 cup heavy cream
2¼ cups whole milk
1 vanilla bean, scraped
To Assemble and Serve
6 bottles Blue Bridge Coffee stout by Coronado Brewing Company

METHOD:

For the Vanilla Gelato:
Whisk yolks and sugar in a bowl until smooth and creamy. In a saucepot, heat cream, milk, vanilla seeds and pod. Bring to a simmer and remove from heat. Remove the vanilla pod and whisk to combine. Slowly pour the milk mixture into the egg yolks, whisking constantly until combined. Cover and refrigerate. When chilled, pour into an ice cream maker, and freeze according to the manufacturer's instructions. 

To Assemble and Serve:
Pour 1 beer into a glass and drop in 1 scoop Vanilla Gelato. Serve when gelato mixes slightly with the stout.