Guinness Ice Cream Floats


Another deserved nod to WFMU this week, this time for the only year end list worth reading (sorry). Of exceptional note is Mark Allen's "The Top 10 Things I Accidentally Ate In 2005". Number one floored me, while I've never thought to make a dessert of Guinness, cooking with it is a favorite of mine.

Had Guiness ice cream in a bar once. But it was merely vanilla laced with the Dark Gold. I tried Allen's recipe a few times this week, and I can report back that he's right, the Extra Stout bottles work best. It's an oddly delicious combination, the beer and ice cream whip themselves up into an earthy foam. Only use vanilla though.

Here is my addition to the canon:

Guinnness Mushroom Sauce
Originally for chicken wings, but can easily be adapted for chicken filets, tofu, or what have you.

1 tallboy Guinness draught can
1/2 oz dried morel mushrooms
1 oz dried assorted mushrooms
half a small box of supermarket button mushrooms
6 tablespoons butter
1/2 can of beef stock (or veg stock if you must)
corn starch if thickening is needed

Pour the beer into a saucepan with all the dried mushrooms and the truffle slivers. Let that boil for a while until the beer has evaporated a bit. Read some Basho. Start throwing in the stock and the butter. Lastly, the chopped up fresh mushrooms. Keep it all going at a low boil, what you want to end up with is a thick dark sauce.


Sunburned Hand of the Man - Buried Pleasure
**Buy it at Insound**


Baden Powell & Vinicius de Moraes - Tempo De Amor
**Buy it at Amazon**


And of course, something to listen to as you're drinking that float.