Make this amazing porter mocha float (including the ice cream)

Root beer floats were a big part of our Beer Sommelier Maggie Cubbler's childhood. There was nothing better on a warm summer night than mounds of vanilla ice cream covered by creamy root beer.

Here you can make your own vanilla ice cream – even if you don’t have a machine – and top it off with a fantastic Mocha Porter (or stout, if that tickles your fancy). This recipe is Maggie's adult version for those who are kids at heart but don’t want their friends to know they still watch cartoons.

YOU’LL NEED
250ml whole milk
150g sugar
A pinch of salt
1 vanilla bean, split lengthwise
500ml double cream
5 large egg yolks
1 teaspoon pure vanilla extract

METHOD

1. Heat the milk, sugar and salt in a saucepan until steam rises and sugar is dissolved. Scrape the insides

Make this amazing porter mocha float (including the ice cream)

Root beer floats were a big part of our Beer Sommelier Maggie Cubbler's childhood. There was nothing better on a warm summer night than mounds of vanilla ice cream covered by creamy root beer.

Here you can make your own vanilla ice cream – even if you don’t have a machine – and top it off with a fantastic Mocha Porter (or stout, if that tickles your fancy). This recipe is Maggie's adult version for those who are kids at heart but don’t want their friends to know they still watch cartoons.

YOU’LL NEED
250ml whole milk
150g sugar
A pinch of salt
1 vanilla bean, split lengthwise
500ml double cream
5 large egg yolks
1 teaspoon pure vanilla extract

METHOD

1. Heat the milk, sugar and salt in a saucepan until steam rises and sugar is dissolved. Scrape the insides of the vanilla bean into the mixture and toss in the pod. Remove from heat, cover and set aside to infuse for about an hour.

2. Partially fill a large bowl with ice and water. Place a smaller bowl inside of it and place a strainer on top of that. Pass the cream through the strainer.

3. In a separate bowl, stir the egg yolks. Re-warm some of vanilla-infused milk from earlier. Add a small bit of the milk to the egg yolks and whisk constantly while pouring. Continue to add the rest of the milk repeating the same as above. (Do not add all the warm milk at once or you could potentially scramble the egg yolks!).

4. Pour the egg yolk/milk mixture back heat. Stir constantly being sure to scrape up any bits on the bottom of the pan so they don’t burn. Cook until the custard coats a spoon.

5. Strain the custard into the heavy cream. Stir over the ice bath until cool. Stir in the vanilla extract.

6. Freeze according to your machine's instructions or pop in the freezer in a shallow pan or tub and stir vigorously with a whisk every 30 minutes for the first 2-3 hours.

7. Once the ice cream is finished, pile it high in a sundae glass and pour the Mocha Porter over it. Top with cocoa powder or chocolate syrup.

 

I like it with...

Rogue / Mocha Porter / 5.1%

Intense chocolate, bold coffee notes and a lactose sweetness pour nicely over ice cream.