About four years ago, I posted my recipe for milk stout ice cream, and with a solid base recipe, I find myself each summer tweaking in new ice creamy directions.
Last weekend, we grooved into Mexican chocolate ice cream, and happy with how it turned out, I knew it would be just the thing for a beer float, coupled with the fresh keg of my O Happy Dagger Milk Stout I just tapped.
The chocolate, cinnamon and touch of cayenne in the ice cream melded perfectly with this beer. This is the best float I’ve ever encountered, hands down. Give it a go!