Guinness Float

Directions

1. 1
   To make the ice cream: Combine the milk, heavy cream, sugar, and vanilla bean in a saucepan and bring to a boil over high heat.
2. 2
   Pour 1/4 cup of the hot mixture in a steady stream over the egg yolks, whisking constantly.
3. 3
   Repeat until all the milk mixture has been added.
4. 4
   Strain the ice cream base through a fine sieve and cool in an ice bath.
5. 5
   When the mixture is cool add the beer, transfer to an ice cream maker, and process according to the manufacturer's instructions.
6. 6
   Spoon the ice cream into a plastic container and freeze for at least 1 hour before serving.
7. 7
   Preheat the oven to 300 degrees F.
8. 8
   To make the coconut straws: Combine the butter, sugar, honey, and glucose in a heavy-bottomed pan.
9. 9
   Heat the mixture over medium-high heat until a candy thermometer indicates a temperature of 280 degrees F. Stirring constantly, remove the pot from the stove.
10. 10
    Add the coconut, then quickly and carefully spread the mixture out on a parchment lined baking sheet.
11. 11
    Cool the mixture then cut 4 1/4-inch wide strips.
12. 12
    Place the strips on a non-stick baking sheet (preferably a silpat) then bake until golden, about 10 to 15 minutes.
13. 13
    Cool the strips for 5 minutes (the strips should be firm but pliable) then roll them into thin straws.
14. 14
    Fill 4 tall, chilled beer glasses with 3 scoops of ice cream each.
15. 15
    Pour beer into each glass then top with another scoop or 2 of ice cream.
16. 16
    Garnish with the coconut straws and serve.